Rating: 3.17 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Ken Haedrich
Source: EatingWell Magazine, Fall 2002

Gallery

Recipe Summary test

total:
30 mins
Servings:
1
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 Facts

389 calories; protein 24.9g; carbohydrates 49.8g; dietary fiber 4.4g; sugars 10.7g; fat 9.7g; saturated fat 4.3g; cholesterol 15.8mg; vitamin a iu 193.8IU; vitamin c 13.1mg; folate 170mcg; calcium 430.4mg; iron 3.8mg; magnesium 38.9mg; potassium 335.5mg; sodium 1388.4mg; thiamin 0.4mg.
Advertisement