Ingredients with Measurements:
- 4 large flour tortillas
- 8 oz. thinly sliced corned beef
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing
- 2 tbsp. unsalted butter, melted
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Lay out the tortillas on a flat surface.
2. Spread a thin layer of Thousand Island dressing on each tortilla.
3. Divide the corned beef and sauerkraut evenly among the tortillas.
4. Sprinkle shredded Swiss cheese over the top of each tortilla.
5. Fold each tortilla in half to create a quesadilla.
6. Heat a large skillet over medium heat.
7. Brush the melted butter on one side of each quesadilla.
8. Place the quesadillas butter-side down in the skillet.
9. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
10. Remove the quesadillas from the skillet and cut into wedges.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 28g
Protein: 22g
Sodium: 1240mg
Substitutions for ingredients:
- Corned beef can be substituted with pastrami or roast beef.
- Swiss cheese can be substituted with cheddar or provolone.
- Thousand Island dressing can be substituted with Russian dressing or mustard.
Variations:
- Add sliced pickles to the quesadillas for extra flavor.
- Use rye bread instead of tortillas for a Reuben sandwich twist.
- Make mini quesadillas for a party appetizer.
Tips and tricks:
- Drain the sauerkraut well to prevent the quesadillas from becoming soggy.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Serve with extra Thousand Island dressing on the side for dipping.
Storage instructions:
Refrigerate leftover quesadillas in an airtight container for up to 2 days.
Reheating instructions:
Reheat leftover quesadillas in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the quesadillas on a platter with a side of Thousand Island dressing for dipping.
Garnishes:
Garnish with chopped fresh parsley or 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 quesadillas are not browning evenly, adjust the heat on the skillet.
Food safety advice:
Make sure the corned beef is heated through before serving.
Food history:
The Reuben sandwich originated in the United States in the early 20th century.
Flavor profiles:
Savory, tangy, and cheesy.
Serving suggestions:
Serve as a main dish or appetizer.
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