Grilled Reuben Quesadillas
Sue Lau | Palatable Pastime
For the end of August, as part of the Secret Recipe Club, where usually four different blogger groups command each a week to themselves, we find ourselves with an extra Monday.
So rather than toss it to the wind, the group decided to split it up on a special topic, which this week is tailgating, and bring you a few more of the recipes we love from each other’s blogs. It really is a great idea!
So for this week, while normally I blog with Group D of the SRC, I have been assigned a little Summer Vacation of sorts to blog from the selections at Cookaholic Wife, who blogs with Group B. This blog is written by Nichole, who guards an immense collection of delicious recipes. It could be very difficult to pick out just one! I mean, imagine trying some of these recipes:
I can instantly tell you can understand how difficult it must have been for me to narrow down the choices to just one recipe. But I did manage based on my husband being from Wisconsin for tailgating, and up there, as a Green Bay Packer fan, they generally like German–American food, such as brats (I’m sure you’ve heard all about those!) But I have already done brats and actually was in the mood for a Reuben when I spotted Nichole’s recipe for Reuben Quesadillas. And while I never have actually made a Reuben on a grill before, I thought “Why not?” And took Nichole’s recipe to the next logical step for tailgating but taking it outdoors.
I did think I should pin the tortilla together, because I am the type who would go to turn it and lose all the kraut down in the coals. But using a mesh grate helped quite a lot. The only issue at all was the cheese tried to melt out a little bit onto the grate, but it does that on a griddle when I make them as well, so no surprise really.
The end result is fabulous and one I think I will do again and again, especially considering I didn’t have to use butter on it at all. So if you decide to do any tailgating, I hope you will try Nichole’s recipe, either indoors, as she has done, or outdoors, to where I have taken it. It promises to be good either way. Enjoy.
But before you go, be sure to click on the green reveal day box and check out all the other recipes shared in the Secret Recipe Club this week. Don’t forget to save the ones you like to Pinterest!
Grilled Reuben Quesadillas
- 4 (6-inch) flour tortillas, warmed until soft
- 1/2 cup wine-packed sauerkraut, squeezed dry
- 1/2 pound thinly sliced corned beef
- 4 ounces sliced Swiss cheese
- 2-4 tablespoons thousand island dressing
- 8 toothpicks
- Warm tortillas until pliable.
- Place corned beef on one side of tortillas, and top with Swiss cheese, sauerkraut and Thousand Island dressing.
- Fold tortilla over and pin closed (x-shape) with two toothpicks.
- Grill outdoors on a mesh grill until golden on both sides, or you can opt to use a Foreman grill or panini press (won’t need the toothpicks with those).
From the kitchen of palatablepastime.com
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