1/2 cup water
2 9-to-10-inch (burrito-size) flour tortillas
1 1/3 cups grated reduced-fat Cheddar cheese
1 apple, peeled and very thinly sliced
Put sauerkraut and water in a nonreactive skillet. Gently heat just until liquid has evaporated but not so much that the sauerkraut begins to stick to the pan. Remove from 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. Heat quesadilla until bottom is golden, then carefully flip and lightly brown the other side. Remove from heat and slice. Prepare the second one in the same fashion. From Eating Well, Fall 2002.