Quick and Easy Reuben Quesadillas on the Blackstone Griddle

Skip the long oven roast—Taylor's 10-minute Reuben wrap is all you need. Loaded with deli corned beef, sauerkraut, Swiss cheese, and a tangy kick of pickles, it’s quick, easy, and perfect for busy weeknight cravings.

Reuben Quesadillas: https://blackstoneproducts.com/blogs/recipes/reuben-quesadillas

Ingredients
¾ lb deli-sliced corned beef (medium shave)
1 cup sauerkraut, drained
1 tbsp cooking oil (plus more as needed)
3 burrito-size flour tortillas
½ cup Thousand Island dressing (store-bought or homemade)
Garlic dill pickles, thinly sliced (optional but recommended)
6 slices Swiss cheese (or provolone if preferred)

Directions
1. Heat a drizzle of oil on a griddle or large skillet over medium heat. Add the sliced corned beef and cook until lightly browned, about 2-3 minutes.
2. On the other side of the griddle or in another pan, add the drained sauerkraut with a small drizzle of oil, spread it out, and press lightly with a spatula to help cook out the extra moisture until it’s slightly crispy.
3. Lightly oil the griddle again and place the tortillas flat. Spread Thousand Island dressing on one half of each tortilla.
4. Layer the cooked corned beef, sauerkraut, and sliced pickles over the dressing, then top with slices of Swiss cheese or provolone. Fold each tortilla in half to enclose the filling.
5. Cook the wraps for 1-2 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
6. Remove from the heat, slice in half, and garnish with chopped parsley if desired. Serve immediately while warm and crispy.

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