Autumnal quesadillas with Beemster cheese & sauerkraut

Lunch dish. 4 persons. Prepare 15 min.

Ingredients

• 1 fresh sweet apple
• ½ pack of sauerkraut (à 520 g)
• 1 tsp caraway seeds
• 4 slices Beemster mature or old
• 4 wraps
• 2 tbsp coarse mustard
• 50 g watercress

Kitchen Stuff

• (block) grater

Prepare

1. Scrub the apple clean and grate coarsely. Put the sauerkraut in a colander and press out as much liquid as possible with a spoon. Mix the sauerkraut with the apple and caraway seeds. Cut the slices of cheese into strips.
2. Spread the wraps with the mustard and top 2 with half the cheese. Spread the sauerkraut mixture on top and top with the rest of the cheese. Cover with the rest of the wraps with the mustard side down.
3. Heat 2 large skillets over medium heat without oil or butter and place a quesadilla in each pan. Fry for about 6 min until golden brown and the cheese is melted. Flip halfway through.
4. Cut the quesadillas into points and serve with the watercress.

Prefer to make a different, savory, lunch dish? Then check out our recipe page.