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Reuben Quesadillas

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 15 min
Category: Appetizers Sub Category: Other Hot Appetizers

what you need
  • 16 (8-inch) flour tortillas [for 8 quesadillas]
  • 2 packages (8-ounces each) shredded Swiss cheese
  • 1 can sauerkraut, shredded
  • 4 packages deli-sliced pastrami or corned beef
  • 1 bottle Kraft Thousand Island Dressing [Kraft FREE! okay]
  • Butter-flavored cooking spray
make it
Heat skillet to 350; spray skillet. Put 8 tortillas on skillet.

Cover each tortilla with cheese. Put a thin layer of sauerkraut over cheese. Cover sauerkraut layer with 3 or 4 slices pastrami. Top pastrami with dressing, then final layer of cheese.

Spray other 8 tortillas and put sprayed side up a top final cheese layer. Press each quesadilla with a metal spatula, then flip. Quesadillas are done when cheese has melted.
Notes
Recipe inspired by a Mexican recipe, using Taco cheese, salsa, and deli roast beef.
My mother left me more cookbooks than I will ever be able to peruse.

All my cooking is experimental; I'm famous for subbing one ingredient for another to see if it turns out.

The recipe is unique because it combines ingredients from Mexican and Italian culinary cultures.

Sometimes I make the Reuben version, other times the Mexican. I believe the possibilities are limitless! Why not ham/cheddar/and mustard? Or Italian sausage/mozzarella/ and tomato sauce? The basic recipe seems to invite leftover meats. Has anyone NOT had leftover meatloaf? Turkey? Chicken? Fish?
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