Dutch quesadilla with capuchins

Cut or cut the chives into thin rings and grate the cheese coarsely.

Cut the onions and peppers into small cubes.

Heat one quarter of the oil in a pan and fry the onion and paprika for 3-5 minutes on a high heat.

Turn off the heat.

Rinse the capuchins with hot water and drain well.

Then add them to the peppers and season with salt and pepper.

Place half of the wraps side by side and distribute half of the cheese.

Divide the filling over it, sprinkle with the rest of the cheese and half of the chives.

Cover with the other wraps and press lightly.

Mix the remaining chives with the sour cream and season with salt.

Heat 2 large frying pans over medium heat.

Put a tablespoon of sunflower oil in each pan and fry a quesadilla per pan for about 2 minutes per side until golden brown. Repeat with the remaining quesedillas.

Cut them into points and serve with the sour cream and a smooth potato salad.