Beef Reuben quesadillas

Name: Beef Reuben quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 flour tortillas; 8 tbsp. Thousand Island dressing; 200 g (7oz) Gruyere cheese, grated; 400 g (14oz) sauerkraut, drained; 300 g (11oz) sliced pastrami, shredded; gherkins

You can swap the pastrami for the same quantity of sliced corned beef.

By The GH Kitchen TeamPublished: 10 October 2016

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Yields:

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Ingredients

8 flour tortillas
8 Tbsp. Thousand Island dressing
200 g (7oz) Gruyere cheese, grated
400 g (14oz) sauerkraut, drained
300 g (11oz) sliced pastrami, shredded
gherkins

Directions

1. Step 1
  Lay the flour tortillas on a board. Divide the dressing among them and spread evenly over each. Sprinkle half the cheese over four of the tortillas.
2. Step 2
  In a large frying pan over a medium heat, cook the sauerkraut for 2min until no moisture remains. Stir through pastrami and cook for 1min more.
3. Step 3
  Divide the sauerkraut mixture among the four cheese-topped tortillas. Sprinkle the remaining cheese over the sauerkraut mixture. Close quesadillas with the four remaining tortillas (dressing side down).
4. Step 4
  Wipe pan clean, then return to medium heat. Put a quesadilla in the pan and heat through for 2min. With a spatula, flip the quesadilla and cook on the other side for 2min until golden and melted inside. Slide on to a board, then cover with foil. Repeat with remaining tortillas. Serve each cut into quarters, with gherkins.
  
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Per Serving:

Calories: 627
Fibre: 6 g
Total carbs: 51 g
Sugars: 6 g
Total fat: 30 g
Saturated fat: 13 g
Protein: 36 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time