- 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, pee, peeled and very thinly sliced
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.
- Serving: Per main-dish serving
- Calories: 306
- Carbohydrates: 34g
- Fat: 9g
- Protein: 22g
- Dietary Fiber: 3g
- Saturated Fat: 4g
- Monounsaturated Fat: 2g
- Cholesterol: 16mg
- Potassium: 229mg
- Sodium: 991mg
- Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 vegetable, 1 1/2 medium-fat meat
- Carbohydrate Servings: 2