- Total Time
The Reuben, a classic sandwich in delicatessens and diners across America, is outrageously high in fat and calories—and fabulously delicious.
lean corned beef¼ pound(s), reduced-fat, chopped
sauerkraut¼ 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 mustard1 Tbsp
pepper jack cheese¼ 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.