Reuben Quesadillas
1 medium onion, cut in half, then sliced
1 tablespoon vegetable oil, plus extra for coating tortillas
1/2 pound (1 cup) sauerkraut, drained
6 flour tortillas
6 ounces Swiss cheese, shredded
3/4 pound corned beef
1 tablespoon vegetable oil, plus extra for coating tortillas
1/2 pound (1 cup) sauerkraut, drained
6 flour tortillas
6 ounces Swiss cheese, shredded
3/4 pound corned beef
Preheat oven to 375 degrees. In saute pan, saute the onions in
1 tablespoon oil until lightly tanned. Add sauerkraut (watch
out for splashing) and cook for 8 minutes more until dried.
Using a plate as a template, cut tortillas to even rounds with
paring knife. Lightly coat bottoms of 3 tortillas with
vegetable oil and lay out on cutting board. Spread with 1/2 of
the cheese. coat with single layer of corned beef, then
sauerkraut. Cover with another single layer of corned beef,
then with remaining cheese and tortillas. Press down to
compact. Lightly coat tops with vegetable oil. Bake for 10
minutes until lightly browned on the outside and melted on the
inside. Cut each quesadilla into 8 wedges. Serve with Russian *
Dressing
RUSSIAN DRESSING:
1/2 cup mayonnaise
1/2 cup ketchup
1/4 cup minced scallions
2 tablespoons drained chopped capers
Mix all ingredients together well, and chill until needed.
*Alterations: I ended up grilling this on my stove top griddle. I left out the onions, and instead of saurkraut, I used cole slaw. Oh man, talk about YUM!!
