Reuben Quesadillas

• Quesadilla
• 2 Mission organic flour tortillas
• 4 slices deli corned beef (Board's Head)
• 4 slices Provolone cheese
• 2-3 tablespoons sauerkraut, drained on paper towels
• 2 teaspoons softened butter
• Thousand Island Dressing / Sauce
• 2 tablespoons chopped white onion
• 1 garlic clove
• 2 sandwich stuffer sliced pickles, cut in thirds
• 3 tablespoons ketchup
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• juice of half of a lemon

1. For the quesadillas, heat a large skillet, and butter both tortillas.
2. Place one tortilla butter side down into the pan.
3. Evenly stack the corned beef, cheese, and sauerkraut.
4. Place the other tortilla over the top, butter side up.
5. Cook until golden and crispy , flip and cook the other side.
6. For the sauce, place the onions, garlic, and pickles in a food processor until finely chopped.
7. Transfer to a medium mixing bowl and add remaining ingredients; mix well.
8. Serve the quesadillas with the sauce.
9. WATCH ME MAKE THIS ON YOUTUBE:rnDASH OF AMY

quesadilla, flour tortillas, deli, provolone cheese, sauerkraut, butter, sauce, white onion, garlic, pickles, ketchup, mayonnaise, salt, paprika, lemon

Taken from food52.com/recipes/80678-reuben-quesadillas (may not work)