Quesadillas are one of those foods that can go in numerous directions — the filling is 100 percent up to you. And when it comes down to it, they don't really require a recipe. Instead, I like to pick one ingredient I'm currently inspired by and build a quesadilla around that flavor.
And right now, I'm getting all the feels from sauerkraut. Those long strands of tangy and sour fermented cabbage are downright delicious and I'm always looking for new ways to bring them to the table with a clever twist.
With that in mind, this quesadilla is filled with a medley of ingredients that can keep up with the kraut. In this quesadilla, I combined cooked sausage, shredded sharp cheddar, spinach, and sliced scallions.
Sausage and Sauerkraut Quesadillas
1 (9- to 10-inch) flour tortilla
1/2 cup shredded cheddar cheese
1/2 cup sauerkraut
1/2 cup cooked crumbled sausage
Handful of baby spinach leaves
2 scallions, thinly sliced
Optional toppings: Sour cream, guacamole, hot sauce
Place a 12-inch skillet or griddle over medium-high heat. Place the tortilla in the pan and cover with cheese. Add the sauerkraut, sausage, spinach, and scallions over one half of the tortilla. Once the cheese is melted, use a spatula to lift the side of the tortilla with just cheese over the filling.
Carefully slide the quesadilla onto a cutting board, and cut into wedges to serve.