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Turkey Reuben Quesadilla

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  • 2 tbsp Lowfat plain Greek yogurt
  • 1 tbsp Ketchup
  • 2 tsp Pickle relish
  • Pinch celery seed
  • Freshly ground pepper
  • 2 8-inch Multigrain tortillas
  • 4 oz Pepper turkey deli meat, thinly-sliced
  • ½ Ripe pear, thinly sliced
  • ½ cup Sauerkraut
  • 2 oz Cabot Adirondack or Sharp Cheddar, shredded
  • ½ tsp Oil


  1. Whisk together the yogurt, ketchup, relish, celery seed and pepper in a small bowl.
  2. Lay tortillas out on a work surface and spread dressing over entire tortilla, leaving a ½-inch boarder along the edge.
  3. Arrange turkey slices on one side of both tortillas. Top with pear, sauerkraut and cheddar. Fold plain side of the tortillas over to create quesadilla.
  4. Brush oil on 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 – 4 minutes longer.
  5. Cut with a sharp knife and serve warm.


Recipe adapted from