Ingredients with Measurements:
- 8 oz. Montreal-style smoked meat, thinly sliced
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1/2 cup sauerkraut
- 1/4 cup Thousand Island dressing
- 2 tbsp. butter
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. Preheat a large skillet or griddle over medium heat.
2. Lay out the tortillas and sprinkle 1/2 cup of shredded mozzarella cheese on each tortilla.
3. Divide the smoked meat evenly among the tortillas, placing it on one half of each tortilla.
4. Top the smoked meat with sauerkraut and drizzle with Thousand Island dressing.
5. Fold the tortilla in half over the filling and press down gently.
6. Melt 1 tbsp. of butter in the skillet or griddle.
7. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is golden brown.
8. Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
9. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 570
Fat: 33g
Carbohydrates: 35g
Protein: 32g
Sodium: 1740mg
Substitutions for ingredients:
- Swiss cheese or cheddar cheese can be substituted for mozzarella cheese.
- Coleslaw can be substituted for sauerkraut.
- Russian dressing can be substituted for Thousand Island dressing.
Variations:
- Add sliced pickles or jalapenos for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add diced onions or bell peppers for added texture.
Tips and tricks:
- Thinly slicing the smoked meat will make it easier to fold the quesadilla.
- Use a non-stick skillet or griddle to prevent sticking.
- Don't overfill the quesadilla to prevent it from falling apart.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadilla in a skillet over medium heat and cook for 2-3 minutes on each side, until heated through.
Presentation ideas:
Arrange the quesadilla quarters on a platter and garnish with fresh herbs or sliced vegetables.
Garnishes:
Fresh parsley, cilantro, or sliced green onions.
Pairings:
Serve with a side of potato salad or coleslaw.
Suggested side dishes:
Potato salad, coleslaw, or a side salad.
Troubleshooting advice:
If the quesadilla is falling apart, try using less filling or folding it more carefully.
Food safety advice:
Make sure to cook the smoked meat to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Montreal-style smoked meat is a type of deli meat that originated in Montreal, Canada in the late 19th century. It is made by curing and smoking beef brisket with a blend of spices.
Flavor profiles:
Salty, smoky, tangy, and cheesy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Canadian