BBQ Reuben Quesadilla
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 8-10” flour tortillas
12 oz. freshly shredded Swiss cheese
¾ lb. cooked corned beef, chopped or shredded
1 16 oz. jar Frank’s Sweet and Smoky BBQ Kraut, drained and excess liquid squeezed out
1-2 tbsp. butter, divided
Thousand Island Dressing for serving
Instructions
- Heat a large skillet or griddle over low/medium heat.
- While the skillet is warming up, build your quesadillas by evenly distributing about ¾ cup of shredded Swiss cheese onto one tortilla. Next, add about 1 cup of corned beef followed by about ½ cup of Frank’s BBQ kraut. Add another ¾ cup of Swiss cheese on top of the kraut. Lay a second tortilla on top. Repeat with the remining tortillas and filling ingredients.
- Next, melt the butter in your warmed skillet. Carefully add one quesadilla to the skillet and cook for about 2 to 5 minutes, checking the bottom tortilla after a couple minutes to prevent burning.
- When the bottom tortilla is golden brown, carefully flip the quesadilla over and cook for another 2 to 5 minutes, or until the second tortilla is golden brown.
- Remove from the skillet and repeat with your second quesadilla.
- Cut the quesadillas into even triangles or strips. Serve with Thousand Island on the side for dipping and enjoy!
