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Quesadilla flour tortillas deli Provolone cheese sauerkraut butter sauce white onion garlic pickles ketchup mayonnaise salt paprika lemon
Viewed: 31 - Published at: 7 years agoIngredients
- Quesadilla
- 2 Mission organic flour tortillas
- 4 slices deli corned beef (Board's Head)
- 4 slices Provolone cheese
- 2-3 tablespoons sauerkraut, drained on paper towels
- 2 teaspoons softened butter
- Thousand Island Dressing / Sauce
- 2 tablespoons chopped white onion
- 1 garlic clove
- 2 sandwich stuffer sliced pickles, cut in thirds
- 3 tablespoons ketchup
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- juice of half of a lemon
Method
- For the quesadillas, heat a large skillet, and butter both tortillas.
- Place one tortilla butter side down into the pan.
- Evenly stack the corned beef, cheese, and sauerkraut.
- Place the other tortilla over the top, butter side up.
- Cook until golden and crispy , flip and cook the other side.
- For the sauce, place the onions, garlic, and pickles in a food processor until finely chopped.
- Transfer to a medium mixing bowl and add remaining ingredients; mix well.
- Serve the quesadillas with the sauce.
- WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY
