Reuben Quesadillas

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - cut in half, (medium)
		Then sliced
1 tablespoon	15ml	Vegetable oil - plus
		Extra for coating tortillas
1/2 lb	227g / 8oz	Sauerkraut - (1 cup) - drained
6		Flour tortillas
6 oz	170g	Swiss cheese - shredded
3/4 lb	340g / 11oz	Corned beef
		Russian Dressing
1/2 cup	118ml	Mayonnaise
1/2 cup	118ml	Ketchup
1/4 cup	23g / 0.8oz	Minced scallions
2 tablespoons	30ml	Drained chopped capers

Recipe Instructions

Preheat oven to 375 degrees. In saute pan, saute the onions in 1 tablespoon oil until lightly tanned. Add sauerkraut (watch out for splashing) and cook for 8 minutes more until dried.

Using a plate as a template, cut tortillas to even rounds with paring knife. Lightly coat bottoms of 3 tortillas with vegetable oil and lay out on cutting board. Spread with 1/2 of the cheese. Coat with single layer of corned beef, then sauerkraut. Cover with another single layer of corned beef, then with remaining cheese and tortillas. Press down to compact. Lightly coat tops with vegetable oil.

Bake for 10 minutes until lightly browned on the outside and melted on the inside. Cut each quesadilla into 8 wedges. Serve with Russian Dressing

For the Russian Dressing: Mix all ingredients together well, and chill until needed.

This recipe yields 24 wedges.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1A05) - from the TV FOOD NETWORK

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