From Spring cupcakes to St. Patrick’s Day fare. The pictures aren’t as pretty, but I promise that today’s recipe is a delicious one!
I don’t know about you, but I think Reubens are one of the best combination sandwiches. Corned beef, sauerkraut, swiss cheese, Russian dressing (or Thousand Island…or maybe even comeback sauce?) dressing…how do these ingredients go together so well? Oh, to think if we could all get along like that!
All of those tasty layers make for a heavy sandwich, so this week I thinned things out by making Reuben quesadillas.
While these three quesadilla triangles stacked on top of one another may not be as thick as a single Reuben sandwich from the famous Katz’s Delicatessen in NYC, they did not come up shy in the flavor department.
Reuben quesadillas are a great way to use up any left over St. Patrick’s Day Corned Beef. Given the fact that I didn’t just have an extra brisket lying around so early in March I used thick-cut, run of the mill, deli corned beef (1/2 pound or so). Here’s how I made them:
Source: Kacey’s Kitchen
Corned beef that has been shredded or diced small
Swiss cheese, shredded
Russian Dressing/Thousand Island Dressing
Preheat oven to 400 degrees*
Heat corned beef and sauerkraut in separate pans over medium heat making sure to stir both often.
Place the tortillas on the oven racks for about 2 minutes per side or until crispy.
Remove the tortillas from the oven and place on a cookie sheet.
Layer the ingredients on half of the tortillas in the following order:
cheese, corned beef, dressing, sauerkraut, a little more cheese (to seal the top tortilla).
Place a second tortilla on top of the layers and gently press down with the back of a spatula.
Put the sheet in the oven and bake about 5 minutes or until the cheese is melted.
Let sit for 1 minute before slicing into triangles.
*Instead of baking my tortillas/quesadillas, I prepared them in a cast iron skillet on the stovetop, using olive oil to prevent sticking. You can only do one at a time using this method.