2 tablespoons Cabot Lowfat Plain Greek Yogurt
1 tablespoon ketchup
2 teaspoons pickle relish
Pinch celery seed
Freshly ground pepper
2 8-inch multi-grain tortillas
4 ounces pepper turkey deli meat, thinly-sliced
½ ripe pear, core removed and thinly sliced
½ cup sauerkraut
2 ounces Cabot Adirondack Cheddar or Cabot Sharp Cheddar, shredded (about ¼ cup)
½ teaspoon oil
WHISK together yogurt, ketchup, relish, celery seed and pepper in a small bowl.
LAY tortillas out on work surface. Spread dressing out over entire tortilla, leaving a ½-inch boarder along the edge. Arrange turkey slices on one side of both tortillas. Top with pear, sauerkraut and cheddar. Fold plain side of the tortillas over to create quesadilla.
BRUSH oil over the bottom of a large skillet, and place over medium heat. Arrange quesadillas in the skillet, and cook until browned on bottom, 4 to 5 minutes. Carefully turn over, reduce heat to medium-low and continue cooking until the bottom is browned and the cheese is melted 3 to 4 minutes longer. Cut with a sharp serrated knife and serve.
Recipe and photo courtesy of Katie Webster.