SmartPoints® value per serving
The Reuben, a classic sandwich in delicatessens and diners across America, is outrageously high in fat and calories—and fabulously delicious. As the story reportedly goes, it was created for a leading lady in a Charlie Chaplin film in 1914. We have drastically slimmed down the sandwich in this recipe 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. It also features reduced-sodium sauerkraut, apples, honey mustard, and shredded pepper jack cheese. These quesadillas are a fun snack or appetizer and, bonus, take less than 15 minutes to put together.
Lean corned beef
¼ pound(s), reduced-fat, chopped
¼ cup(s), reduced-sodium, drained and squeezed dry
½ medium, cored and chopped
Fat free flour tortilla(s)
4 small, (6-inch)
Pepper Jack cheese
¼ oz, shredded
- Combine the corned beef, sauerkraut, and apple in a small bowl.
- 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.
- 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.