Apple Sauerkraut Cheddar Quesadillas Recipes

Steps:

• 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.
• Preheat oven to 425°F.
• Cover a large cookie sheet with parchment paper.
• Brush about one tablespoon olive oil onto each large tortilla. Turn tortilla over.
• On each tortilla, sprinkle 1/3 cup cheese over half of it.
• Arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly.
• Sprinkle both tortillas with another 1/3 cup cheese.
• Fold the tortilla over the filled half and press down gently.
• Top with additional grated cheese, if desired.
• Bake the quesadillas for 10-12 minutes, until the top and bottom are slightly golden.
• Slide the quesadillas onto a wire rack to cool for about 10 minutes; then slide onto a cutting board and cut it into halves or quarters.
• If you like, a little chopped ham tastes wonderful layered in with the other ingredients.
• Makes: 2 main-dish or 4 appetizer servings.

Steps:

• Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla. Heat a nonstick skillet over medium-high heat and spray with nonstick spray. Cook the quesadilla on each side for 2 to 3 minutes until golden. Repeat with the remaining tortillas and fillings. Slice into wedges and serve with sour cream.

Steps:

• Sprinkle 2-3 tablespoons cheese over one half of tortilla.
• Place several apple slices, barely overlapping, on top of cheese then sprinkle 2 more tablespoons of cheese on top of apples and fold tortilla in half.
• Repeat with remaining tortillas.
• Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.

Steps:

• Heat a large skillet over medium-low heat. Cook apple, corn syrup, honey, maple syrup, ground cinnamon, and brown sugar in hot skillet, stirring every few minutes, until apples are slightly softened and caramelized, 8 to 10 minutes. Transfer apple mixture to a bowl.
• Place 1 tortilla in the same skillet over medium-low heat; spread apple mixture on top of tortilla. Top with remaining tortilla. Cook until the bottom tortilla is golden brown, 1 to 3 minutes. Carefully flip the quesadilla and cook until the other tortilla is golden brown, 1 to 3 minutes more.

Steps:

• Sprinkle 2-3 tablespoons cheese over one half of tortilla.
• Place several apple slices, barely overlapping, on top of cheese.
• Then sprinkle 2 more tablespoons of cheese on top of apples and fold tortilla in half.
• Repeat with remaining tortillas.
• Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.
• Serve immediately with Cranberry Coleslaw.