Chris' Recipes

Bon Appetite!

Reuben Quesadilla’s on Pumpernickel Tortilla’s

Written By: Chris - Apr• 02•13

Though I was craving corned beef with all the talk around St. Patrick’s day, I didn’t prepare any.  I always enjoy a good Reuben, which is a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing and sauerkraut.  If I’m making them at home, I usually grill them between slices of rye bread.  The other day I found these great, low-calorie Pumpernickel tortilla wraps and decided Quesadilla’s were “what’s for dinner” that night!  Pumpernickel is heavy, slightly sweet rye bread traditionally made with coarsely ground rye.  The wraps were a great substitute for the dense bread without losing any flavor!  They were large and enough for four servings, so we had left overs for lunch the next day!

IMG_7183

Ingredients:

4 Pumpernickel Tortillas
8 oz. Swiss Cheese, thinly sliced
.50 lb. Corned Beef, deli thinly sliced
8 oz. Sauerkraut, drained

IMG_7163

Homemade Thousand Island Dressing:

1/2 Cup Light Mayonnaise
1
Tablespoons Chili Paste, heaping
2 Tablespoons Sweet Pickle Relish
Salt & Pepper to taste

In a small bowl, mix together all ingredients until thoroughly combined, chill and serve.

IMG_7165

I chose Swiss cheese that was already sliced thin and picked up some freshly sliced deli meat.  Begin by laying some of the cheese on the bottom tortilla.  Layer on about half of the corned beef and half of the can of drained sauerkraut.  Top with additional cheese and place into a hot skillet that has been sprayed with nonstick cooking spray.

IMG_7167 IMG_7171

Place second tortilla on top and spray it additional cooking oil.  Allow the Quesadilla to cook over medium high heat until all of the cheese begins to melt and the meat starts to warm through.  Because these were large, I used a cookie sheet on top to “flip” the Quesadilla over – sliding it back into the pan for the second side to brown.

IMG_7174 IMG_7176

Once both sides have been browned, slide off of the skillet and allow it to sit to set up a bit before cooking.  Cut with pizza slicer and serve with the homemade (or store bought) Thousand Island dressing!

IMG_7181

We treated ourselves to a beautiful salad and a wonderful Napa Valley Cabernet Sauvignon!  It paired perfectly!

Enjoy!

Cheers!
~Chris

 

 

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?