kansasgirl
Senior Cook
This is a fun recipe. Perfect for the football season!
Reuben Quesadillas
12 oz Corned beef, shredded
2 c Sauerkraut, drained very well (needs to be very dry)
1/4 c Thousand Island dressing
Swiss cheese, shredded
Tortillas
1.Gradually heat a large cast-iron or nonstick skillet over medium heat. Put one tortilla in the pan and immediately sprinkle a generous amount of cheese over half of it. Quickly add a layer of corned beef, sauerkraut, and then a dollop of dressing. Sprinkle with more cheese.
2.Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into halves or quarters. Prepare the remaining quesadillas in the same manner. Serve with additional warmed Thousand Island dressing or sour cream.
Reuben Quesadillas
12 oz Corned beef, shredded
2 c Sauerkraut, drained very well (needs to be very dry)
1/4 c Thousand Island dressing
Swiss cheese, shredded
Tortillas
1.Gradually heat a large cast-iron or nonstick skillet over medium heat. Put one tortilla in the pan and immediately sprinkle a generous amount of cheese over half of it. Quickly add a layer of corned beef, sauerkraut, and then a dollop of dressing. Sprinkle with more cheese.
2.Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into halves or quarters. Prepare the remaining quesadillas in the same manner. Serve with additional warmed Thousand Island dressing or sour cream.
