Reuben Quesadillas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 720
- Total Fat
- 50 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 94 milligrams
- Sodium
- 2042 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 3 grams
- Sugar
- 8 grams
- Protein
- 24 grams
- Total: 35 min
- Active: 35 min
Ingredients
2 tablespoons unsalted butter
1 onion, sliced
Kosher salt and freshly ground pepper
4 ounces thick-sliced corned beef, sliced into thin strips
3 tablespoons finely diced dill pickle (from about 1/2 pickle), plus more pickles for serving
1/2 cup mayonnaise
1/4 cup ketchup
1 teaspoon Worcestershire sauce
5 teaspoons spicy brown mustard
4 large (burrito-size) flour tortillas
1/2 pound sauerkraut, drained
6 ounces shredded Swiss cheese
Directions
- Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until tender and golden, 10 to 12 minutes. Add the corned beef and cook until browned and heated through, 3 to 4 minutes. Transfer the onion and corned beef to a bowl. Wipe out the skillet with a paper towel.
- Make the dressing: Combine the diced pickle, mayonnaise, ketchup, Worcestershire sauce and 1 teaspoon mustard in a medium bowl; season with salt and pepper. Lay the tortillas on a work surface. Spread 1 to 2 teaspoons of the dressing in a thin layer over one half of each tortilla. Spread 1 teaspoon mustard over the other half of each tortilla. Divide the onion and corned beef, sauerkraut and cheese among the tortillas on one side; fold the other half over.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas, then reduce the heat to medium low and cook until golden brown and crisp, about 3 minutes per side. Remove to a cutting board. Repeat with the remaining 1/2 tablespoon butter and 2 quesadillas.
- Slice the quesadillas into wedges. Serve with pickles and the remaining dressing for dipping.