First heat the pan on a low temperature with a little oil, cut the peppers into small cubes and place in the covered pan. Increase the temperature and steam the peppers, turning occasionally with a wooden spoon, attention! Don`t let the peppers turn black! Then turn off the plate and leave the pan on the stove.
In the meantime, dice the tomatoes and set aside.
For the Creme Fresca: Mix the cream cheese with the créme fraîche in a bowl, season with salt, pepper, paprika and chili powder to taste.
Now add the tomatoes to the peppers and heat the pan, season with salt and pepper to taste.
Preheat the oven to 175 ° C.
Unpack the wraps and thinly coat half of each wrap with the Crema Fresca. Place the leftover crema fresca on the table. Then turn off the stove and spread the tomato and pepper mixture on the coated sides of the wraps. Then crumble the cheese over it. Fold the other side onto the filled side and press the edges tightly, if necessary pin with wooden toothpicks if it does not hold by itself.
Now distribute all the wraps on two baking trays and put them in the oven. Set the alarm clock for 10 minutes. When the doorbell rang, turn off the oven, then take the baking trays out of the oven, remove the wooden toothpicks and ideally cut the quesadillas in half. Caution hot!
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