Ingredients
- 1 cup sauerkraut, rinsed
- ½ cup water
- 1 ⅓ cups grated cheese
- 1 small juicy apple, peeled and very thinly sliced
- 3 tablespoons ham, diced small
- 2 9-to-10-inch (burrito-size) flour tortillas
HAM, APPLE, SAUERKRAUT AND CHEESE QUESADILLA
Method
- Put sauerkraut and water in a medium nonreactive frying pan
- 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 pan over medium heat
- Put a 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, and half the ham
- Sprinkle with another ⅓ cup cheese
- Fold the tortilla over the filled half and press gently on it with a spatula to seal
- Heat the tortilla 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
Comments
Thanks to Evansdale Cheese – cheddar cheese; Havoc Pork – cooked ham; and to Jar Up – sauerkraut, for providing the ingredients used in the demonstration at the market
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