Polish Quesdillas
From crabhappychick 15 years ago
- 10 minutes to make
- Serves 4
Don't knock it until you try it. Great unexpected flavor in a quesadilla....for even more of a surprise, try adding a couple well-drained tablespoons of sauerkraut inside and top with sour cream. Yeah, baby.
Ingredients
- 1 lb. kielbassa poached in a can of beer and then browned in skillet shopping list
- 8 flour or corn tortillas shopping list
- 6 oz. Monterrey Jack cheese, shredded shopping list
- 6 oz. cheddar, shredded shopping list
- 2 jalapeno peppers, seeded and finely chopped shopping list
- 1 t. vegetable oil shopping list
- guacamole shopping list
How to make it
- Preheat oven to 400.
- Slice kielbassa into thin rounds. Put 4 of the tortillas on a cookie sheet and scatter the sliced kielbassa evenly among them. Top kielbassa with the cheeses and jalapenos. Top with the remaining tortillas and press down firmly. Brush tops with the oil and bake until lightly brown - about 8-10 minutes.
- To serve, cut each quesadilla into 6 wedges, garnish with guac and whatever else you like.
- NOTE: Leave out the Monterrey Jack and use shredded Swiss instead. Use a couple tablespoons of well-drained sauerkrat on each quesadilla mixed with a little sauteed chopped onion. Top finished quesadillas with sour cream and maybe a little Russian or Thousand Island dressing.
The Rating
Reviewed by 7 people-
Yummo!
morninlite
in Kalamazoo loved it
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Well, my Mexican wife just fell out of her chair when we got to the sourkraut on a quesidilla part but this sounds great! Thanks!
dooley
in Crossroads loved it
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sounds greatski
nadeemnirvana
in Sudbury, Nr Harrow/Wembley loved it
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