7

Reuben Quesadilla

Total Time
14 min
Prep
10 min
Cook
4 min
Serves
2
Difficulty
Easy
The Reuben, a classic sandwich in delicatessens and diners across America, is outrageously high in fat and calories—and fabulously delicious.
Ingredients

lean corned beef

¼ pound(s), reduced-fat, chopped

sauerkraut

¼ cup(s), reduced-sodium, drained and squeezed dry

fresh apple(s)

½ medium, cored and chopped

fat free flour tortilla(s)

4 small, (6-inch)

honey mustard

1 Tbsp

pepper jack cheese

¼ oz, shredded

Instructions

  1. Combine the corned beef, sauerkraut, and apple in a small bowl.
  2. Lightly spray one side of the tortillas with nonstick spray. Heat a large nonstick skillet over medium heat. Cook the tortillas (without turning them), sprayed-side down, in batches, just until light golden on the bottom, 1–2 minutes.
  3. Spread the mustard on the toasted side of each tortilla and sprinkle evenly with the cheese. Cover half of each tortilla with one-fourth of the corned beef mixture (about 1/3 cup); fold the unfilled half of each tortilla over the filling. Lightly spray same pan with nonstick spray and set over medium heat. Return the tortillas to the skillet and cook until golden on the bottom, about 1 1/2 minutes. With a spatula, carefully turn the quesadillas and cook until toasted on the other side, about 1 1/2 minutes longer. Yields 2 quesadillas per serving.
Notes
As the story goes, it was created for a leading lady in a Charlie Chaplin film in 1914. We have drastically slimmed down the sandwich by turning it into a quesadilla and using reduced-fat corned beef, which you can find at the deli counter in supermarkets and in specialty-food stores.

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