Baked Quesadilla with Tomato Salsa

Preheat the oven to 180–185 °C and line a large baking tray with baking paper.

Peel the onion and cut it into thin slices. Wash and dice the bell pepper, and thinly slice the mozzarella. Place one tortilla on the baking tray, then evenly spread the bell pepper, onion, baby spinach, and mozzarella over it. Cover with the second tortilla and bake in the oven for 5–6 minutes, until the cheese melts and the tortilla is crispy.

Meanwhile, prepare the tomato salsa: Dice the tomatoes finely, finely chop the parsley and mint, and crush the garlic. Place them in a bowl, add the grated zest and juice of the lemon, chili, olive oil, salt, and pepper, then mix thoroughly.