Ingredients
8 (6-inch) flour tortillas
Nonstick aluminum foil
4 slices Swiss cheese (3 oz)
1 large sweet onion, thinly sliced
2 tablespoons unsalted butter
4 (3-oz) links beef/pork smoked sausage
1 cup sauerkraut, finely chopped
1/2 cup canned sliced beets, finely chopped
8 teaspoons deli-style mustard, divided
Steps
- Preheat oven to 425°F. Place 4 tortillas on foil-lined baking sheet; top each tortilla with cheese and a second tortilla. Cover pan with foil; set aside.
- Slice onion. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter in pan, then add onions; cook and stir 4–5 minutes or until onions begin to lightly brown. Meanwhile, cut sausage almost in half lengthwise (butterfly), leaving 1/4-inch intact.
- Add sausage to onions, cut-side down, and cover; cook 3–4 minutes on each side, stirring onions occasionally, or until hot.
- Bake tortillas 4–5 minutes or until cheese melts. Chop sauerkraut and beets.
- Place 2 teaspoons mustard down center of each tortilla stack. Add sausage, cut-side up, then top with onions, sauerkraut, and beets. Serve.
Ingredients
1 (28-oz) bag frozen potatoes O’Brien
Nonstick aluminum foil
1/4 cup light mayonnaise
1/4 cup sour cream
2 tablespoons deli-style mustard
1 tablespoon sherry (or white wine) vinegar
1 teaspoon dried tarragon (optional)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Steps
- Preheat oven to 425°F. Spread potatoes evenly in single layer on foil-lined baking sheet. Bake potatoes 20–25 minutes, stirring halfway, or until lightly browned and hot.
- Combine remaining ingredients in large bowl. Stir potatoes gently into sauce until evenly coated. Serve.