Apple Cheddar Breakfast Quesadillas
These Apple Cheddar Breakfast Quesadillas combine the sweetness of apples with sharp goat cheddar cheese, balanced with tangy beet sauerkraut and zesty Dijon mustard, all inside a chewy whole grain tortilla for a delightful and easy breakfast treat.
Ingredients
Main ingredients
- 1 large (10-inch) whole grain tortilla flexible but sturdy base
- 2 teaspoon Dijon mustard spread evenly over half the tortilla
- ½ cup grated goat cheddar cheese or use favorite vegan cheese
- ⅓ cup beet sauerkraut squeeze out extra liquid
- small handful thinly sliced red onion
- ½ apple thinly sliced
- ½ teaspoon extra virgin olive oil for brushing outside
- ¼ cup goat or sheep yogurt mix with raw honey for dipping sauce
- 1 teaspoon raw honey for yogurt dip
Instructions
Instructions
- Lay the tortilla flat on a clean surface, smoothing out wrinkles and tears.
- Spread 2 teaspoons of Dijon mustard evenly over half the tortilla.
- Sprinkle grated goat cheddar cheese over the mustard evenly.
- Layer beet sauerkraut, thinly sliced red onion, and apple slices on top.
- Fold the tortilla in half and press lightly to stick together.
- Brush the outside of the tortilla lightly with olive oil.
- Heat a non-stick skillet over medium heat and carefully place the quesadilla in the pan.
- Cook for 3-4 minutes until the bottom is golden brown and cheese starts to melt.
- Flip carefully and cook the other side for another 3-4 minutes until golden and cheese is melted.
- Remove from heat and cut into wedges while still warm.
- Serve with goat or sheep yogurt mixed with raw honey on the side for dipping.
Notes
Leftovers can be wrapped tightly and refrigerated for up to 2 days. Reheat gently in a skillet with a brush of olive oil to restore crispness. You may freeze wedges wrapped individually and reheat from thawed.