Pineapple-Sauerkraut Quesadillas

Going to the cinema at 6.45 PM calls for a quick pre-film dinner and what could be easier than whipping up a toastie? So, before we went to see “Hail, Caesar!” we made these scrumptious quesadillas with perfectly ripe chunks of pineapple and heaps of crispy sauerkraut. A mature cheese will balance the flavours, while using unpasteurised sauerkraut, and only adding it at the very end, means you and your digestive system also get to benefit from all those vitamins and friendly bacteria.  And what about the film? Well, plot-wise, there really wasn’t much there, but if you’re looking for a visually stunning and thoroughly sympathetic homage to Hollywood’s golden age, look no further.

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Ingredients (for 2):

6 small wholewheat tortillas

1/2 a pineapple, in small chunks

250 g grated cheese (aged or mature)

black pepper

250 g unpasteurised sauerkraut

  • Heat the oven to 200 degrees celsius.
  • Chop your pineapple into small chunks. You’ll only need half a pineapple, so just put the other half in the freezer for later use (to make a tasty pineapple smoothie for example!).
  • Drain the sauerkraut. Really squeeze all the moisture out: no one likes a soggy toastie.
  • Assemble the quesadillas like this: tortilla-cheese-pineapple-pepper-tortilla-cheese-pineapple-pepper-tortilla. Or just look at the slideshow!

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  • Pop them in the oven for 8-10 minutes until the tortillas are crispy and the cheese has melted.
  • Put the sauerkraut on top, serve with  a simple (tomato) salad and enjoy! Naturally you can also just leave out the sauerkraut and enjoy an equally tasty, although less special, pineapple quesadilla.

 

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