400 g red pointed peppers, prepared, diced
1/2 bunch marjoram, sliced
350 g Berner Alpkäse AOP or another alp cheese, coarsely grated
140 g baby spinach
1 tsp salt
1-2 tsp chilli powder
12 wheat tortillas, each about 18 cm in diameter
Mix the diced paprika with all ingredients up to and including the chilli powder.
Spread 70 g of the filling onto one half of the tortilla. Place the free half of the tortilla on top, fold the flatbread by a quarter again.
Possibly fix with 1 toothpick.
Place alp cheese tortilla on lined baking tray. Repeat the process 11 times.
Bake for 12-15 minutes in the middle of an oven preheated to 200 °C.