Name: Cheesy Roast Beef & Sauerkraut "Reuben" Quesadilla with Cucumber Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 680 g deli roast beef; 3 English cucumbers; 1 small bunch fresh dill; 6 large flour tortillas; ¾ cup plain Greek yogurt; 2 cups sauerkraut; 1 shallot; 3 cups shredded cheese, Italian blend; brown sugar; butter, unsalted; salt; white wine vinegar

Cheesy Roast Beef & Sauerkraut "Reuben" Quesadilla with Cucumber SaladCheesy Roast Beef & Sauerkraut "Reuben" Quesadilla with Cucumber Salad — a 35-minute lunch recipe with 12 ingredients, serving 6.Ingredients

680 g deli roast beef

3 English cucumbers

1 small bunch fresh dill

6 large flour tortillas

¾ cup plain Greek yogurt

2 cups sauerkraut

1 shallot

3 cups shredded cheese, Italian blend

brown sugar

butter, unsalted

salt

white wine vinegar

Instructions

Wash, dry, and shave dill leaves off the stems; discard stems and mince the leaves. Place in a large bowl along with yogurt, vinegar, sugar, and salt, then stir to combine the dressing.

Wash, dry, trim, and slice cucumbers crosswise into thin rounds. Add to the bowl with the dressing.

Peel, halve, and slice shallot lengthwise into thin strips. Add to the bowl, stir to combine the salad, and set aside.

Drain sauerkraut in a colander to remove excess liquid. Set aside to drain further.

Stack roast beef slices one on top of another, then medium dice.

Lay tortillas on a flat surface and divide drained sauerkraut, roast beef, and cheese between them, arranging on one half of each tortilla. Fold in half to close.

Preheat a large skillet over medium heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, add quesadillas and cook, flipping halfway through, until cheese is melted and tortillas are golden on both sides, 5-6 minutes. Remove from heat.

Cut each quesadilla into wedges.

To serve, divide quesadillas and cucumber salad between plates. Enjoy!

Open this recipe in Flambette