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James Carrier Photo by: James Carrier

Reuben Quesadillas

Sunset SEPTEMBER 1997

  • Yield: Makes 4 servings

Ingredients

  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 2 cups (1/2 lb.) shredded Swiss cheese
  • 4 flour tortillas (10-in. size)
  • 3 cups packaged coleslaw mix
  • 1/2 pound thinly sliced corned beef

Preparation

1. In a small bowl, mix salsa and sour cream.

2. Sprinkle 1/4 cup of the cheese over half of 1 tortilla. Then place 3/4 cup coleslaw mix on cheese. Drizzle about 3 tablespoons of the salsa mixture over coleslaw. Lay 1/4 of the corned beef onto coleslaw; top with 1/4 cup more cheese. Fold tortilla over to cover filling. Repeat to make 3 more quesadillas.

3. Place quesadillas slightly apart on baking sheets. Broil 4 to 6 inches below heat until crisp and lightly browned, 1 to 2 minutes (watch closely). Using a wide spatula, carefully turn each quesadilla over. Broil until crisp and lightly browned on other side, 1 to 2 minutes more.

4. Cut quesadillas into wedges. Serve with remaining salsa mixture.

Nutritional Information

Amount per serving
  • Calories: 640
  • Calories from fat: 52%
  • Protein: 34g
  • Fat: 37g
  • Saturated fat: 18g
  • Carbohydrate: 43g
  • Fiber: 2.1g
  • Sodium: 1414mg
  • Cholesterol: 120mg
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Reuben Quesadillas recipe

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