Baked Quesadilla with Spinach and Mozzarella

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

Peel the onion and slice it thinly. Wash the bell pepper and cut it into cubes, and slice the mozzarella thinly. Place one tortilla on the tray, then evenly distribute the bell pepper, onion, baby spinach, and mozzarella. Cover with the second tortilla. Place the tray in the oven and bake for 5–6 minutes.

Meanwhile, prepare the tomato salsa: dice 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 zest and lemon juice, ground chili, olive oil, salt, and pepper, then mix well.