Sauerkraut Quesadilla

Sauerkraut Quesadilla

Don’t knock it till you try it!

The first time I had one of these, it was 1AM at a music festival, and I was sitting in a treehouse filled with lit-up jellyfish. When I tried to recreate it from memory, it was just. as. magical.

The sour, pickle-y flavor mixes so well with cheesy goodness. You’ll find yourself craving this for lunches!

Sauerkraut Quesadilla

July 9, 2018
: 1
: 1 min
: 10 min
: 11 min
: Easy

This unexpected flavor pairing is so delicious you'll be hooked.

By:

Ingredients
  • 2 tortillas, medium sized
  • avocado oil spray
  • 1/4 cup shredded cheese - I love So Delicious for a great dairy free option!
  • 2 tbsp sauerkraut - I love Farmhouse Organic's Garlic Dill Pickle Kraut!
  • handful of spinach
Directions
  • Step 1 Heat up your skillet to medium high. I love using my cast iron grill for those sexy grillmarks.
  • Step 2 Spray grill and tortillas with avocado oil spray. This stuff is a lifesaver for recipes like this.
  • Step 3 Roughly chop spinach.
  • Step 4 Place one tortilla on grill, then sprinkle with shredded cheese, kraut, spinach, and then a little more cheese.
  • Step 5 Top with second tortilla, and spray outside of tortilla with avocado oil.
  • Step 6 Let grill for 4-5 minutes, or until bottom of quesadilla is crisp and has those lovely grill marks.
  • Step 7 Flip quesadilla CAREFULLY – it’s hard to get it without spilling cheese everywhere. I like to use a plate and a spatula – place the plate upside down over the quesadilla, and use a spatula under the dilla to sandwich it. Then you can easily flip over everything and then place the quesadilla back on the grill.
  • Step 8 Grill on the other side for another 4-5 minutes until crispy and melty and oh so perfect. Mmmmm.
  • Step 9 Remove from heat and slice into 6 wedges. Wait until it’s cooled a bit to eat, you savage! Hot cheese can hurt.
  • Step 10 Cheers!


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