I'll admit: When I first came across this recipe, I was slightly disgusted, but intrigued at the same time. These quesadillas are yummy! I did add a little chopped ham (lunchmeat) which added yet another flavor to the mix. And I ended up making four thinner quesadillas rather than two bigger ones.
Enjoy!
Apple, Sauerkraut, & Cheddar Quesadillas
Ingredients:
1 cup(s) sauerkraut, rinsed
1/2 cup(s) water
2 9-to-10-inch (burrito-size) flour tortillas
1 1/3 cup(s) grated reduced-fat Cheddar cheese
1 small Granny Smith, or other tart, juicy apple, peeled and very thinly sliced
Directions:
Put sauerkraut and water in a medium nonreactive skillet. Gently heat just until the liquid has evaporated but not so much that the sauerkraut begins to stick to the pan. Remove from the heat.
Gradually heat a large cast-iron over medium heat. Put one tortilla in the pan and immediately sprinkle 1/3 cup cheese over half of it. Quickly arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly. Sprinkle with another 1/3 cup cheese.
Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into halves or quarters. Prepare the second one in the same fashion. Variation: If you like, a little chopped ham tastes wonderful layered in with the other ingredients.
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