Food Recipes Reuben Quesadillas This fusion of a classic Reuben sandwich with a cheesy quesadilla results in an intensely comforting dish. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on September 11, 2020 Print Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 15 mins Total Time: 15 mins Yield: 2 serves Jump to recipe 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. RELATED: 5 Simple Steps to Building a Better Sandwich Ingredients 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 Directions Spread tortillas evenly with Thousand Island dressing. Top 2 tortillas evenly with corned beef, sauerkraut, and cheese, and then top with the remaining 2 tortillas, dressing side down. 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. Cut quesadillas into wedges and top with parsley to serve. Print