Recipe Image

Apple, Sauerkraut & Cheddar Quesadillas

  • 10 m
  • 30 m
Ken Haedrich
“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.”


    • 1 cup sauerkraut, rinsed
    • ½ cup water
    • 2 9-to-10-inch (burrito-size) flour tortillas
    • 1⅓ 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


  • 1 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.
  • 2 Gradually heat a large cast-iron over medium heat. Put one tortilla in the pan and immediately sprinkle ⅓ 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 ⅓ cup cheese.
  • 3 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.
  • 4 Variation: If you like, a little chopped ham tastes wonderful layered in with the other ingredients.
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