Stuffed Tortillas with Spinach and Cheese

A ready-bought tortilla is not eaten as it comes out of the package, but toasted once in the dry frying pan at the beginning. Later, blanched, well squeezed and coarsely chopped spinach is spread on one half of the tortilla, crumbled or diced cheese is added (this can be a semi-hard cut cheese such as Manchego, a mozzarella or a crumbled feta is also good). A mozzarella or a crumbled feta are also suitable) on top and kitchen herbs (instead of the typical Mexican epazote, a very intensely fragrant herb, you can also use basil, lemon balm, or dill – in principle any strongly fragrant herb. But also dried kitchen herbs, such as marjoram or oregano, fit perfectly). Finally, the tortilla is folded or rolled up and baked in a little oil until golden brown. To this one eats one of the fresh devil’s sauces or salsas, which always fits!

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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