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Corned Beef Quesadilla with Chipotle-Russian Dressing Recipe
Mar 15, 2011 @ 2:26 PM
Posted by
Daily Value: 18%
Servings: 6
Low-Carb
Posted by
Nutrition
Cal/Serving: 365Daily Value: 18%
Servings: 6
Low-Carb
| Fat | 26g | 39% |
| Saturated | 9g | 45% |
| Trans | 0g | 0% |
| Carbs | 17g | 6% |
| Fiber | 3g | 13% |
| Sugars | 7g | 0% |
| Protein | 18g | 36% |
| Cholesterol | 57mg | 19% |
| Sodium | 1270mg | 53% |
| Calcium | 282mg | 28% |
| Magnesium | 44mg | 11% |
| Potassium | 464mg | 13% |
| Iron | 2mg | 13% |
| Zinc | 3mg | 21% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 24mg | 40% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 3mg | 13% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 20µg | 5% |
| Vitamin B12 | 2µg | 33% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 30µg | 37% |
| Fatty acids, total monounsaturated | 9g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
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INGREDIENTS
For the Russian dressing:
- ½ cup mayonnaise
- ½ cup ketchup
- ¼ cup scallions, minced
- 2 tablespoons sweet pickle relish
- 2 teaspoons chipotle pepper purée
For the quesadilla:
- 1 medium onion, thinly sliced
- 1 tablespoon vegetable oil, plus extra for coating tortillas
- 1 cup sauerkraut, drained
- 1/8 teaspoon ground cumin
- 6 rye or whole wheat flour tortillas
- 6 ounces Swiss cheese, shredded
- ¾ pound corned beef, thinly sliced
DIRECTIONS
For the Russian dressing:
Mix mayonnaise, ketchup, scallions, sweet pickle relish, and chipotle pepper purée together. Chill until needed.
For the quesadilla:
Preheat the oven to 375 degrees. In a sauté pan, sauté the onions in 1 tablespoon oil until lightly tanned. Add sauerkraut and cumin. Continue cooking for 5 minutes more until dried.
Lightly coat bottoms of 3 tortillas with vegetable oil and lay out on cutting board. Cover with ½ of the cheese. Coat with single layer of corned beef, then sauerkraut. Cover with another layer of corned beef, then with remaining cheese and tortillas. Press down to compact. Lightly coat tops with vegetable oil.
Bake for 10 minutes until lightly browned on the outside and melted on the inside. You can alternatively use a Teflon pan or griddle and cook these on the stove top.
Cut each quesadilla into 8 wedges. Serve with the dressing.
Recipe Details
Servings: 6
