REUBEN QUESADILLA

Ingredients

1/4 Cup sauerkraut (well packed)

caraway seeds

Russian Dressing (see recipe)

1/2 lb. sliced corned beef

8 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

8 flour tortillas

16 sliced dill pickles (optional)

In a bowl, mix sauerkraut with caraway seeds. Set aside.
Preheat a skillet or griddle for 1 minute over medium-low heat. It’s important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
Heat tortillas for 30 seconds. Flip tortillas and spread 1 tsp. of Russian Dressing on tortilla. Add 1 oz. cheese to each tortilla. Place 2 slices of corned beef and place on top of the cheese. Add 1 Tbsp. sauerkraut and distribute evenly.
Fold the tortillas and cook until golden brown on both sides and cheese fully melts. Flip occasionally. Repeat with remaining tortillas.
Serve quesadillas with Russian Dressing on the side.

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