Apple, Sauerkraut & Cheddar Quesadillas
http://www.eatingwell.com/recipes/apple_sauerkraut_cheddar_quesadillas.html
From EatingWell: Fall 2002, The Essential EatingWell Cookbook (2004)This combination may seem unusual—until you try it. The sweet-tartness of the apple, creaminess of the cheese and bite of the sauerkraut work together beautifully in this easy hot sandwich. Serve with oven-roasted potatoes or a green salad.
2 main-dish or 4 appetizer servings | Active Time: 10 minutes | Total Time: 30 minutes
Ingredients
- 1 cup sauerkraut, rinsed
- 1/2 cup water
- 2 9-to-10-inch (burrito-size) flour tortillas
- 1 1/3 cups grated reduced-fat Cheddar cheese
- 1 small Granny Smith or other tart, juicy apple, peeled and very thinly sliced, peeled and very thinly sliced
Preparation
- 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.
Nutrition
Per main-dish serving : 306 Calories; 9 g Fat; 4 g Sat; 2 g Mono; 16 mg Cholesterol; 34 g Carbohydrates; 22 g Protein; 3 g Fiber; 991 mg Sodium; 229 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 vegetable, 1 1/2 medium-fat meat