Quesadilla with Minced Meat

First, prepare the cheese mixture: In a small bowl, mix both coarsely grated cheeses.

Peel the onion and finely chop it along with the parsley. Dice the tomato into small cubes. Then, transfer everything to another bowl, season with salt, and mix.

Place 1 tortilla in a large pan (⌀ min. 24 cm) and spread 1/2 of the minced meat (if you don't have pre-cooked minced beef at home, you can easily prepare it: Heat 1 tablespoon of rapeseed oil in a pan, add 180 g of minced beef (12–15% fat), salt, and pepper, and sauté for 5–8 minutes over medium heat until the meat is cooked) and 1/2 of the cheese mixture over it. Turn the heat to medium, and while the cheese on the tortilla melts, add 1/2 of the thawed corn and 1/2 of the prepared tomato mixture. Then, fold the tortilla in half and sauté for 20–30 seconds over medium heat. Next, flip the tortilla, sauté for another 20–30 seconds, and then transfer it from the pan to a plate. Repeat the same process with the remaining tortilla.