Turkey Apple Reuben Quesadilla
Please allow me to introduce you to my new favorite sandwich – the Turkey Apple Reuben Quesadilla. Truth be told, I have a thing with quesadillas – specifically, I make everything into quesadillas. Why? For starters, it’s a really tasty way to use up lots of miscellaneous bits of leftovers. You put in a little of this, a little of that, add some cheese, and dinner is done. Just about anything tastes good when it is wrapped up in a crispy tortilla and covered in melty cheese, am I right? Yes, of course I am, because a quesadilla maximizes the ratio of toasty shell to warm melty interior, and that’s just where it’s at friends.
The turkey Reuben, better known in some circles as a Rachel, can take on many variations. I’m trying to keep things lean so I stuck with deli turkey, sauerkraut, swiss, and I threw some sliced apple in there because I’m just a bit crazy like that. Every time I make pork and sauerkraut (which in the winter, is a lot!), I add apples to the sauerkraut while it cooks. I started doing that because I find that the natural sweetness of the apples helps to mellow the sauerkraut instead of adding lots of extra sugar. The apple serves a similar purpose in this quesadilla, bringing a little sweetness that works well with the turkey and counterbalances the sauerkraut.
You could of course, make this with bread like a traditional sandwich, but I found these pumpernickel sandwich wraps in the deli section of my local grocery store, and at only 80 calories per wrap, it was a bit of a no brainer. Each quesadilla comes in under 275 calories and gives you 12 grams of fiber and 23 grams of protein. It also has a hefty dose of sodium, so be mindful of what you eat the rest of the day so you don’t overdo it.
For 1 quesadilla
Fat: 6.2g Calories: 264 Sodium: 960.6mg Carbohydrates: 33.1g
Fiber: 12.2g Sugar: 12.6g Protein: 23.6g
- 1 Tumaro's pumpernickel wrap
- 1/4 cup sauerkraut
- 1 slice swiss cheese
- 2 oz. low sodium deli turkey
- 1/2 apple, cut into thick slices
- 1. Drain sauerkraut well in a mesh sieve, pressing sauerkraut with a spoon to drain out any excess liquid.
- 2. Layer turkey, cheese, sauerkraut, and apple on half of the pumpernickel wrap.
- 3. Fold top half of wrap over, covering the filling.
- 4. Cook quesadilla in a large nonstick skillet, lightly sprayed with olive oil or cooking spray, approximately 5 minutes on each side or until lightly browned.
- 5. Remove from pan and let sit for a few minutes before eating.
- Use a firm, sweet apple, such as a honeycrisp or gala.