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Reuben Quesadilla
RecipeBeef Cuts
Reuben Quesadilla
Lean corned beef layered with caraway, sauerkraut and Swiss cheese on flour tortillas, grilled quesadilla-style and served with Thousand Island dressing.
Yield: 24 servings
1. Mix sauerkraut and caraway seeds. Cover and set aside.
Sauerkraut, drained2 1/4 pounds
Caraway seeds1/4 cup
2. For each serving, to order: On flat-top griddle, heat 4 ounces corned beef. On the same griddle, place 1 tortilla. Cover with 1-1/2 ounces cheese.

Layer with corned beef, 2 ounces sauerkraut mixture and 1-1/2 ounces additional cheese. Top with second tortilla.

Griddle about 2 minutes on each side until tortillas are lightly browned and cheese is melted. Cut into 4 wedges, plate and serve. Accompany with 2 to 3 tablespoons dressing in ramekins.
Corned beef, thinly sliced6 pounds
Flour tortillas, 10-inch48
Swiss cheese, shredded4 1/2 pounds
Thousand island dressing3 - 4 1/2 cups
Alternate Fresh Beef Cuts:  
Beef Top (Inside) Round, Cap Off, Corned (IMPS/NAMP 604A) na
Beef Top (Inside) Round, Cap Off, Corned (IMPS/NAMP 604A) na
Beef Outside Round, Corned (Flat) (IMPS/NAMP 608) na
Beef Round, Eye of Round, Corned (IMPS/NAMP 608A) na

Nutrition information per serving: 1171 calories; 66 g fat (26 g saturated fat; 24 g monounsaturated fat); 198 mg cholesterol; 2994 mg sodium; 86 g carbohydrate; 5 g fiber; 56 g protein; 18.6 mg niacin; 0.5 mg vitamin B6; 4.7 mcg vitamin B12; 8.2 mg iron; 88.1 mcg selenium; 9.9 mg zinc; 112.8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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