Quesadilla Caballa

Ingredients

8 tortilla wraps, 20 cm
120 g Bresc Alioli limóne
3 smoked mackerel fillets
120 g Bresc Peperoni marinati
120 g grated cheese

Preparation method

Spread the alioli limóne on 4 of the tortilla wraps. Divide the cheese over the 4 tortilla wraps. Pull the mackerel and divide it over the 4 remaining wraps. Divide the peperoni marinati over the mackerel. Place the wraps with the cheese and alioli facing downwards on top of the mackerel. Fry or grill the quesadilla until they are crisp and the cheese has melted. Cut into wedges and serve with the chunky salsa.