Sweet quesadilla with ricotta and strawberries

Ingredients

For 1 serving

• Flour tortillas1
• Part-skim ricotta50 g
• Strawberries60 g
• Cinnamonto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Wash the strawberries, pat them dry, hull them and cut them into thin slices.
2. Lay the tortilla on the board and spread the ricotta over one half, leaving a 1 cm border.
3. Arrange the strawberries on top, dust with cinnamon and fold the tortilla over into a half-moon, pressing lightly.
4. Heat a dry non-stick pan over medium heat and cook the quesadilla for 2 minutes per side, turning it with a wide spatula, until golden and crisp and the filling is warm.
5. Move it to the board and cut it into wedges with a sharp knife.