Reuben Quesadillas

Reuben Quesadillas

1 medium onion, cut in half, then sliced
1 tablespoon vegetable oil, plus extra for coating tortillas
1 cup sauerkraut, drained
6 flour tortillas
6 ounces Swiss cheese, shredded
3/4 pound corned beef
Prepared Russian dressing

Preheat oven to 375 degrees.

In a pan, saute onions in 1 tablespoon oil until lightly tanned. Add sauerkraut; cook 8 minutes more until dried. Using a plate as a template, cut tortillas to even rounds with paring knife. Lightly coat bottoms of 3 tortillas with vegetable oil; lay out on cutting board.

Spread with 1/2 of the cheese. Coat with single layer of corned beef, then sauerkraut. Cover with another single layer of corned beef, then with remaining cheese and tortillas. Press down to compact. Lightly coat tops with vegetable oil. Bake 10 minutes until lightly browned on the outside and melted on the inside. Cut each quesadilla into 8 wedges. Serve with Russian Dressing.

Makes 6 servings.