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

• Ready In: 27 mins
• Serves: 2-4

Ingredients

• 1  cup sauerkraut (rinsed)
• 1⁄2 cup water
• 2  tablespoons olive oil
• 2  large flour tortillas (two 10-inch tortillas)
• 1 1⁄3-1 1⁄2 cups extra-sharp cheddar cheese (freshly grated)
• 1  small granny smith apples, juicy apple (peeled and very thinly sliced) or 1  small  other tart juicy apple (peeled and very thinly sliced)
•  chopped ham (optional)

Directions

1. 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.
2. Preheat oven to 425°F.
3. Cover a large cookie sheet with parchment paper.
4. Brush about one tablespoon olive oil onto each large tortilla. Turn tortilla over.
5. On each tortilla, sprinkle 1/3 cup cheese over half of it.
6. Arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly.
7. Sprinkle both tortillas with another 1/3 cup cheese.
8. Fold the tortilla over the filled half and press down gently.
9. Top with additional grated cheese, if desired.
10. Bake the quesadillas for 10-12 minutes, until the top and bottom are slightly golden.
11. 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.
12. If you like, a little chopped ham tastes wonderful layered in with the other ingredients.
13. Makes: 2 main-dish or 4 appetizer servings.