Reuben Quesadillas

This fusion of a classic Reuben sandwich with a cheesy quesadilla results in an intensely comforting dish.

Reuben Quesadillas Recipe
Photo: Antonis Achilleos
Hands On Time:
15 mins
Total Time:
15 mins
2 serves

For this Jewish-deli-meets-Tex-Mex fusion, we layered classic Rueben ingredients between whole wheat flour tortillas. Starting with standard Thousand Island dressing—a must for a real Reuben, natch—we pile a few slices of corned beef and a heap of sauerkraut, which brings welcome tang and crunch to this meal as well as gut-friendly live, probiotic microorganisms. We hold all this together with melted Swiss cheese, in what just might be the best quick lunch to enter your kitchen in a while. Shopping tip: Buy refrigerated sauerkraut, which ensures that the beneficial microbes are still alive.

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  • 4 (8-inch) whole-wheat flour tortillas

  • 3 tablespoons Thousand Island dressing

  • 4 ounces thinly sliced deli corned beef

  • 6 tablespoons refrigerated sauerkraut, drained

  • 2 ounces shredded Swiss cheese (about ½ cup)

  • Chopped fresh flat-leaf parsley leaves


  1. Spread tortillas evenly with Thousand Island dressing.

  2. Top 2 tortillas evenly with corned beef, sauerkraut, and cheese, and then top with the remaining 2 tortillas, dressing side down.

  3. Heat a large nonstick skillet over medium. Add 1 assembled quesadilla to the skillet, cook until browned, about 2 minutes per side, and then transfer to a plate. Repeat with the remaining quesadilla.

  4. Cut quesadillas into wedges and top with parsley to serve.

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