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Prep time
5 minutes
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Cook time
10 minutes
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Serves
1-2
Author Notes
The ultimate quesadilla, just like a Reuben sandwich, but in a tortilla. Corned beef, cheese, and sauerkraut with homemade Thousand Islands dressing for a dip. Delicious! —Dash of Amy
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Ingredients
- Quesadilla
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2
Mission organic flour tortillas
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4
slices deli corned beef (Board's Head)
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4
slices Provolone cheese
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2-3 tablespoons
sauerkraut, drained on paper towels
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2 teaspoons
softened butter
- Thousand Island Dressing / Sauce
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2 tablespoons
chopped white onion
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1
garlic clove
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2
sandwich stuffer sliced pickles, cut in thirds
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3 tablespoons
ketchup
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1 cup
mayonnaise
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1/2 teaspoon
salt
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1/2 teaspoon
paprika
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juice of half of a lemon
Directions
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For the quesadillas, heat a large skillet, and butter both tortillas.
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Place one tortilla butter side down into the pan.
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Evenly stack the corned beef, cheese, and sauerkraut.
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Place the other tortilla over the top, butter side up.
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Cook until golden and crispy , flip and cook the other side.
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For the sauce, place the onions, garlic, and pickles in a food processor until finely chopped.
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Transfer to a medium mixing bowl and add remaining ingredients; mix well.
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Serve the quesadillas with the sauce.
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WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
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