Main Dishesbellyfull
Reuben Quesadillas
These Reuben Quesadillas are loaded with corned beef, sauerkraut, Swiss cheese, and Thousand Island Dressing. A quick recipe for leftover corned beef that makes an easy lunch or dinner.
👥 4 Servings⏱️ Prep & Cook: 21 min⏳ Prep: 15 min🔥 Cook: 6 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- cutting board
📝 Preparation Steps
1
Heat 1 tablespoon butter in a large shallow nonstick skillet over medium-high heat. Add the onion, season with the salt and pepper and cook, stirring, until tender, about ⏱️ 4 minutes. Add the corned beef and cook until browned and heated through, 2 to ⏱️ 3 minutes. Transfer the onion and corned beef to a bowl. Wipe out the skillet with a paper towel.
large (burrito size) flour tortillas4
2
Lay the 4 tortillas on a work surface. Spread 1 & 1/2 teaspoons of the dressing in a thin layer over one half and spread 1 teaspoon mustard over the other half. Divide the onion and corned beef mixture, diced dill pickles, sauerkraut, and cheese among the tortillas on the side with the dressing; then fold the other half over (with the mustard) so you have a half moon.
3
Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 folded 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.
large (burrito size) flour tortillas4
4
Slice the quesadillas into 3 wedges each. Serve with dill pickle spears and place the remaining dressing in a little bowl for dipping.
Nutrition Facts
calories
565 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
4 g
sugar Content
10 g
sodium Content
1490 mg
protein Content
20 g
trans Fat Content
0.2 g
cholesterol Content
82 mg
carbohydrate Content
27 g
saturated Fat Content
16 g
unsaturated Fat Content
21 g
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