Corned Beef Swiss Quesadillas (Print Version)
Crispy flour tortillas filled with corned beef, Swiss cheese, sauerkraut, paired with a tangy dipping sauce.
# Ingredients:
1000 Island Sauce
01 -
¾ cup mayonnaise
02 -
3 tablespoons ketchup
03 -
1 tablespoon sweet pickle relish
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
Quesadillas
08 -
12 8-inch flour tortillas
09 -
454 grams cooked and sliced corned beef
10 -
12 slices Swiss cheese
11 -
1 cup sauerkraut, drained
12 -
3 tablespoons grapeseed oil or neutral-flavored oil for frying
# Instructions:
01 -
Combine mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Mix thoroughly and refrigerate until serving.
02 -
Lay out 6 flour tortillas on a flat surface. On each tortilla, place one slice of Swiss cheese, an even portion of sliced corned beef, drained sauerkraut, another slice of Swiss cheese, and then top with the remaining 6 tortillas.
03 -
Heat a large skillet over medium-high heat. Add ½ tablespoon of oil to the pan. Fry each assembled quesadilla on both sides until golden brown and the cheese is melted, approximately 2-3 minutes per side. Repeat with remaining quesadillas, adding more oil as needed.
04 -
Cut each quesadilla into wedges and serve warm alongside the chilled 1000 Island dipping sauce.
# Notes:
01 -
Store leftovers in an airtight container refrigerated for up to 5 days. Freeze cooked quesadillas with parchment or wax paper between layers in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat uncovered until hot and crispy.