Reuben Quesadillas

Name: Reuben Quesadillas
Total time: 15 min
Ingredients: 4 (8-in.) whole-wheat flour tortillas; 3 tablespoons Thousand Island dressing; 4 ounces thinly sliced deli corned beef; 6 tablespoons drained refrigerated sauerkraut; 2 ounces shredded Swiss cheese (about ½ cup); Chopped fresh flat-leaf parsley leaves

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

By

Melissa Gray

Published on September 11, 2020

Reuben Quesadillas Recipe — Photo: Antonis Achilleos

Hands On Time:

15 mins

Total Time:

15 mins

Yield:

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.

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.