Apple Sauerkraut Cheddar Quesadillas Recipes
CINNAMON APPLE QUESADILLAS
One of my favorite quick, breakfast treats. You can make it gluten-free by using corn tortillas! Top this delicious quesadilla with honey, maple syrup, powdered sugar, or whipped topping. Serve as either breakfast or dessert!
Provided by Vera
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 25m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 78.5 g, Fat 5.7 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 1.4 g, Sodium 472.8 mg, Sugar 29.1 g
APPLE, SAUERKRAUT & CHEDDAR QUESADILLAS
Modified from EatingWell: Fall 2002, The Essential EatingWell Cookbook (2004). The sweet-tartness of the apple, creaminess of the cheese and bite of the sauerkraut work together beautifully in this easy hot sandwich. If you like, add a little chopped ham in with the other ingredients. For a meal, serve with a green salad. Makes: 2 main-dish or 4 appetizer servings
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 27m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 881.8, Fat 51.7, SaturatedFat 22.6, Cholesterol 92.4, Sodium 1743.5, Carbohydrate 73, Fiber 7.4, Sugar 11.7, Protein 32.2
APPLE CHEDDAR QUESADILLAS
These are delicious served as an appetizer or an quick and easy lunch. Delicious served with Cranberry Coleslaw! (Recipe # 268183)
Provided by JaneSays30
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 661.1, Fat 38.7, SaturatedFat 22.2, Cholesterol 104.7, Sodium 1267.7, Carbohydrate 51.6, Fiber 2.2, Sugar 9.9, Protein 28.2
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- 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.
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