Ingredients8 6" flour tortilla shells
1-1/2 c. Thousand Island dressing
1 c. sauerkraut, squeezed dry and chopped
4-6 oz. good-quality corned beef, sliced thin
12-16 oz. Swiss cheese
1 Tbsp. olive oil
1. Preheat oven to 350 degrees.
2. Lay four tortillas on a flat surface and place a slice or two of cheese on each one.
3. Add a generous amount of the remaining ingredients in the following order: spread Thousand Island dressing on the tortillas, followed by the corned beef and then the chopped sauerkraut.
Note: You can find sauerkraut at a delicatessen, but if you can't get to the deli, you can probably find bags of sauerkraut in your grocery store's refrigerator section. Be sure to rinse and squeeze the sauerkraut dry before using it, or else you'll end up with soggy quesadillas.
4. After the sauerkraut, add another layer of the dressing and then more cheese.
Note: To keep the tortillas from getting soggy, it's important that you assemble the ingredients in the order given: cheese, dressing, beef, sauerkraut, more dressing and more cheese. And don't forget to squeeze that sauerkraut dry!
5. Top with another tortilla.
6. Heat each quesadilla in a skillet with a little bit of olive oil, cooking it for 2-3 minutes to brown the first side. Then flip it and cook the second side for about a minute.
7. Place the quesadillas on a cookie sheet sprayed with nonstick spray and pop them into the oven for about 6 minutes to heat the filling.
8. Remove from the oven and slice each into 6-8 triangles.
Serve with remaining dressing as a dipping sauce on the side. Serves 6-8.
