Packer Backerdilla

Recipe from Abby Retzlaff.

Ingredients:

4 whole bratwurst
2 cups heavy cream
1/2 tsp garlic, minced
4 tbl mustard
8 ounces sauerkraut
2 tbl dark brown sugar
1/2 cup cheddar cheese, shredded
1/2 swiss cheese, shredded
2 tortillas
1/4 cup green onions, optional

Directions:

Bring heavy cream to a boil and reduce. Keep stirring. Remove casings from bratwurst, brown meat and drain.

Add mustard and garlic to heavy cream. Keep reducing while stirring. Put tortilla shell on griddle. Warm both sides, then add cheddar and swiss. Let melt. Mix sauerkraut with brown sugar and put on griddle.

Put browned bratwurst meat on top of the cheeses on the tortilla. Top bratwurst with kraut mixture. Sauce should be done reducing and thickened. Drizzle sauce on top of kraut. Toss on a few green onions if your prefer. Add rest of cheese and let melt.

Leave quesadilla on the griddle until it turns golden brown. Once done, cut into 8 wedges and serve.