Baked Quesadilla with Fresh Tomato Salsa

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

Peel the onion and cut it into thin slices. Wash the bell pepper and cut it into small cubes, and slice the mozzarella thinly. Place one tortilla on the tray, then evenly distribute the bell pepper, onion, baby spinach, and mozzarella slices. Cover with the second tortilla. Place the tray in the oven and bake for 5–6 minutes, until the cheese is melted and the tortilla becomes slightly crispy.

Meanwhile, prepare the tomato salsa: cut the tomatoes into small cubes, finely chop the parsley and mint, and peel and crush the garlic. Put everything in a small bowl. Add the grated lemon zest and juice, ground chili, olive oil, salt, and pepper, then mix well.