Ingredients

• 8 (6-inch) flour tortillas
• Nonstick aluminum foil
• 4 slices Swiss cheese (3 oz)
• 1 large sweet onion
• 2 tablespoons unsalted butter
• 4 (3 oz) links beef/pork smoked sausage
• 1 cup sauerkraut
• ½ cup canned sliced beets
• 8 teaspoons deli-style mustard, divided

Steps

1. Preheat oven to 425°F; line baking sheet with foil. Place 4 tortillas on baking sheet; top each tortilla with 1 slice cheese and second tortilla. Cover pan with foil; set aside.
2. Slice onion thinly. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter in pan, then add onions; cook and stir 4–5 minutes until onions begin to lightly brown. Meanwhile, cut sausage almost in half lengthwise (butterfly), leaving ¼ inch intact.
3. Add sausages to onions, cut-side down, and cover; cook 3–4 minutes on each side, stirring onions occasionally, until sausages are browned and 160°F.
4. Bake tortillas 4–5 minutes until cheese melts. Chop sauerkraut and beets finely.
5. Place 2 teaspoons mustard down center of each tortilla stack. Add sausages, cut-side up, then top with onions, sauerkraut, and beets. Serve.

Ingredients

• Nonstick aluminum foil
• 1 (28 oz) bag frozen potatoes O’Brien
• ¼ cup light mayonnaise
• ¼ cup sour cream
• 2 tablespoons deli-style mustard
• 1 tablespoon sherry (or white wine) vinegar
• 1 teaspoon dried tarragon (optional)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Preheat oven to 425°F; line baking sheet with foil. Spread potatoes in single layer on baking sheet. Bake potatoes 20–25 minutes, stirring halfway through cook time, until lightly browned and hot.
2. Combine remaining ingredients in large bowl. Stir potatoes gently into sauce until evenly coated. Serve.