When people think of Fall, their minds turn to cooler days, colorful leaves, and produce aisles filled with the reds, greens, and oranges of apples, pumpkins, and sweet potatoes. If you've never thought of quesadillas in your Fall daydreams, you'll change your mind after trying this recipe. Sweet apples, refreshing sauerkraut, and the bold flavor of extra sharp cheddar cheese, are sandwiched between a folded tortilla. Then it's heated to melt-y perfection, for a unique and delicious sandwich that will show that a quesadilla can be made with just about anything!
Where did I find this unique and tasty recipe? From Simple and Savory, my assignment for this month's Secret Recipe Club. Anne is a real estate agent and healthy food enthusiast, who can be found in her kitchen cooking up healthy and delicious food, when she isn't out selling houses. Her blog is filled with easy to prepare recipes, that are made with simple, wholesome ingredients. As I browsed her recipes I was tempted by tasty creations such as Zucchini Rolls Ups with Guacamole, Fried Quinoa and Cauliflower Rice Bowl, Slow Cooker Black Bean Soup, and Chocolate Caramel Bites.
I'm still having some difficulties recovering from the surgery I had almost 6 weeks ago, so I had to choose something simple and easy, and settled on her Sweet and Sour Quesadillas. It also fits the theme I'm concentrating on this month for my blog, which is apples. Plus, I loved how unique the recipe sounded. I wasn't disappointed either, It was a yummy mix of sweet and sour, just as the title promised. The only things I did differently was rinse the sauerkraut lightly, and cooked it in a George Foreman Grill instead of a saute pan. It's only my husband and I now since all of the kids are moved out and on their own, so our little grill gets used a lot to cook up quick lunches. It cooked the quesadillas perfectly, and I was able to make and serve it in less than 15 minutes.
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Sweet and Sour Apple Quesadillas
2 - 8 inch tortillas
1 cup sauerkraut, lightly rinsed and divided
1 small sweet apple, cut in half and sliced thin
4 ounces extra sharp cheddar cheese, divided
For each quesadilla, place one tortilla on a grill or saute pan over medium heat.
Layer 1/2 of the apple slices, cheese, and sauerkraut, on half of the tortilla.
Fold tortilla in half and cook until golden brown. (About 3 minutes)
If using a grill like the one I used, your quesadilla is ready. If you used a saute pan, carefully flip to the other side and cook for 3 minutes more, or until cheese is melted, and tortilla is golden brown.
Repeat with the other tortilla and rest of the ingredients, and serve as is, or with your choice of dipping sauce. Our favorite is my
Greek Yogurt Honey Mustard Sauce. *Recipe below
Makes 2 servings
Greek Yogurt Honey Mustard Sauce
1/2 cup plain Greek yogurt
1/4 cup Dijon Mustard
1/4 cup honey
1 teaspoon fresh lemon juice
Pinch of salt
Combine ingredients in a small bowl and whisk until well combined.
Cover and place in the refrigerator for at least 1 hour, to allow the flavors to mingle.
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