These Turkey Reuben Quesadillas are super simple to throw together (we’re talking 15 minutes!) for a low-effort, post-holiday dinner. Start with whole-grain tortillas and leftover turkey. Then fill them with sauerkraut, easy homemade Greek yogurt Russian dressing, and cheddar cheese.
Ingredients
- 4 tablespoons Greek-style plain yogurt
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- Pinch celery seed
- Freshly ground black pepper
- 2 (8-inch) multigrain tortillas
- ⅔ cup shredded leftover turkey
- ½ cup sauerkraut* see ingredient note
- 3 ounces shredded sharp cheddar cheese
- ½ teaspoon avocado oil or organic canola oil
Instructions
Whisk together Greek-style plain yogurt, ketchup, pickle relish, celery seed and black pepper in a small bowl.
Lay tortillas out on work surface. Spread a quarter of the dressing on each tortilla, leaving a 1/2-inch border along the edge. Reserve the remaining dressing. Arrange shredded turkey on one side of each of the tortillas. Top with sauerkraut and cheddar. Fold plain side of the tortillas over to create quesadilla.
Brush oil over the bottom of a large skillet and place over medium heat. Arrange quesadillas in the skillet and cook until browned on bottom, 4 to 5 minutes. Carefully turn over, reduce heat to medium-low and continue cooking until the bottom is browned and the cheese is melted, 3 to 4 minutes longer. Cut with a sharp serrated knife and serve with the reserved dressing.
Ingredient note: There are several high-quality locally made lacto-fermented sauerkrauts available now. Look for them in the refrigerated or deli section of specialty food markets, alongside other fermented foods such as kimchi. Because sauerkraut is a “live food,” it’s normal for the jar to give a little pop when you open it.
