Tired of the usual lunch or dinner routine? Get ready to elevate your mealtime with a culinary masterpiece that’s both familiar and exhilaratingly new! This Crispy Golden Reuben Quesadilla recipe with corned beef ingeniously fuses the beloved, savory flavors of the classic Reuben sandwich into a sizzling, crispy quesadilla. Imagine succulent, thinly sliced corned beef, tangy well-drained sauerkraut, and deliciously melty Swiss cheese, all tucked inside a golden-brown flour tortilla. Pan-fried to absolute perfection, each bite offers a delightful crunch followed by a warm, gooey center, perfectly complemented by a zesty Thousand Island dressing for dipping. It’s an unbelievably easy and utterly satisfying fusion dish that’s ideal for a speedy lunch, a fun family dinner, or even an elevated snack that will truly impress. Prepare for a flavor explosion that’ll have everyone asking for the recipe!
Why You’ll Love This Crispy Golden Reuben Quesadillas
This isn’t just a recipe; it’s a flavor adventure that promises to delight with every bite. Here’s why the Crispy Golden Reuben Quesadillas will quickly become a household favorite:
- Unbeatable Flavor Fusion: Experience the iconic taste of a Reuben – savory corned beef, tangy sauerkraut, and creamy Swiss cheese – transformed into a crave-worthy quesadilla. It’s a harmonious blend of textures and tastes that truly works.
- Quick & Easy: With only 15 minutes of prep and 20 minutes of cook time, you can have this impressive meal on the table in just 35 minutes. Perfect for busy weeknights or a spontaneous craving.
- Satisfying & Hearty: These quesadillas are incredibly filling, making them a complete meal in themselves. The layers of meat, cheese, and sauerkraut provide a rich and satisfying experience.
- Crispy Perfection: The pan-frying technique ensures a beautifully golden-brown and crispy exterior, contrasting wonderfully with the gooey, melted interior.
- Versatile for Any Occasion: While fantastic as a main course for lunch or dinner, these quesadillas also make a fantastic appetizer for gatherings or a hearty snack.
Ingredients & Substitutions
Crafting these delicious quesadillas relies on a few key ingredients, but there’s room for customization to suit your pantry and preferences.
8 Large Flour Tortillas (10-inch diameter): Opt for soft, pliable tortillas that will fold easily and crisp up nicely. Wheat or corn tortillas can be used, but flour tortillas generally provide the best texture for quesadillas.
1 lb Thinly Sliced Corned Beef, roughly chopped: The star of the show! Thinly sliced corned beef provides that authentic Reuben flavor. This recipe is also fantastic for utilizing leftover cooked corned beef. For a different twist, thinly sliced roasted beef or even turkey pastrami could be used, though the flavor profile will shift.
1.5 cups Shredded Swiss Cheese (about 6 oz): Swiss cheese is traditional for a Reuben and melts beautifully, creating that signature gooey texture. Gruyère or provolone are excellent substitutes if you want to experiment with different melting cheeses.
1 cup Well-Drained Sauerkraut, patted very dry: Draining and thoroughly patting the sauerkraut dry is crucial to prevent soggy quesadillas. The tanginess is essential for the Reuben flavor. If you prefer a milder sauerkraut taste, rinse it thoroughly under cold water and pat very dry before mixing with dressing.
1/2 cup Thousand Island Dressing, plus more for serving: This creamy, zesty dressing ties all the flavors together. While homemade is always an option, a good quality store-bought version works perfectly.
2 tablespoons Unsalted Butter or Olive Oil: Used for pan-frying to achieve that irresistible golden crisp. Both work well; butter provides a richer flavor, while olive oil is a great dairy-free alternative.
How to Make Crispy Golden Reuben Quesadillas
Follow these simple steps to create your own irresistible Crispy Golden Reuben Quesadillas:
Prepare Your Filling: In a medium bowl, gently mix the well-drained and thoroughly patted dry sauerkraut with 2 tablespoons of Thousand Island dressing. This ensures the tangy flavor is evenly distributed throughout the filling.
Assemble the Quesadillas: Lay four tortillas flat on a clean, dry surface. Spread about 1.5 tablespoons of Thousand Island dressing evenly over each tortilla, leaving a small border around the edge.
Layer It Up: On one half of each dressed tortilla, evenly layer about 1/4 cup of shredded Swiss cheese, followed by 1/4 of the chopped corned beef, and then 1/4 of the sauerkraut mixture. Top with another 1/4 cup of shredded Swiss cheese.
Fold and Repeat: Carefully fold the other half of the tortilla over the filling to create a half-moon shape. Gently press down on the edges to seal and secure the filling. Repeat this process with the remaining tortillas and ingredients.
Cook to Golden Perfection: Heat 1 tablespoon of unsalted butter or olive oil in a large non-stick skillet or griddle over medium heat until shimmering. Carefully place two quesadillas in the pan (or as many as fit without crowding).
Flip and Melt: Cook for 3-4 minutes per side, or until the tortilla is beautifully golden brown and crispy, and the Swiss cheese is thoroughly melted and wonderfully gooey. Adjust heat as needed to prevent burning. Repeat with remaining butter/oil and quesadillas.
Serve Hot: Remove the cooked quesadillas from the skillet and let them rest for a minute on a cutting board. Carefully slice each quesadilla into 2-3 wedges. Serve immediately with extra Thousand Island dressing for dipping and a side of crisp dill pickles if desired.
Tips for Success
Achieving the perfect crispy, gooey Reuben quesadilla is easy with these expert tips:
- Drain That Sauerkraut: This is the most crucial step for preventing soggy quesadillas. Squeeze out as much liquid as possible, then pat it thoroughly dry with paper towels.
- Pre-Toast Tortillas (Optional, but Recommended): For an extra layer of flavor and texture, consider lightly toasting your tortillas in a dry pan for 30 seconds per side before assembling. This adds another dimension of crispiness.
- Don’t Overfill: While tempting, overfilling can make it difficult to fold and seal your quesadillas, leading to spillage and uneven cooking. Stick to the recommended quantities.
- Even Heat is Key: Ensure your skillet is adequately hot before adding the quesadillas for the best crispy results and even browning. Medium heat is usually ideal – too high and it burns, too low and it won’t crisp.
- Don’t Crowd the Pan: Cook quesadillas in batches, allowing enough space for them to cook evenly and for you to easily flip them. Crowding lowers the pan temperature and leads to steaming instead of crisping.
- Press Gently While Cooking: Use a spatula to gently press down on the quesadillas as they cook. This helps ensure good contact with the pan, promoting even browning and melting of the cheese.
Serving Suggestions
These Crispy Golden Reuben Quesadillas are hearty enough to be a complete meal, but a few simple additions can round out the experience perfectly.
- Classic Accompaniments: Always serve with extra Thousand Island dressing for dipping, as well as crisp dill pickles on the side. The pickles’ acidity cuts through the richness beautifully.
- Fresh Green Salad: For a lighter contrast, serve these alongside a simple green salad with a vinaigrette dressing. It adds freshness and balances the meal. For another quick and flavorful meal, consider our Zesty Jalapeño Peach Chicken Dinner.
- Soup Pairing: A cup of tomato soup or a light vegetable broth would make a comforting combination, especially on a chilly day.
- Elevated Appetizer: Slice them into smaller wedges and arrange them on a platter for a crowd-pleasing appetizer at your next gathering.
Storage & Reheating
While best enjoyed fresh, these quesadillas can be stored and reheated for delicious leftovers.
- Storage: Allow any leftover quesadillas to cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: For best results and to retain crispiness, reheat quesadillas in a dry non-stick skillet over medium-low heat for 3-5 minutes per side, or until heated through and crispy. You can also reheat them in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes, flipping halfway, until warmed through and crispy. Microwaving is not recommended as it will make them soggy.
FAQ
Can I prepare the filling ahead of time?
Yes, you can mix the sauerkraut with the dressing and chop the corned beef ahead of time. Store them separately in airtight containers in the refrigerator for up to 24 hours. Assemble and cook the quesadillas just before serving for the best texture.
What if I don’t like sauerkraut?
If you find sauerkraut too strong, try rinsing it thoroughly under cold water before draining and patting dry. This will wash away some of the intense fermented flavor while still providing the necessary tang. You can also reduce the amount used, or even substitute with a very thinly sliced, well-drained coleslaw mix for a different but complementary crunch.
Can I use different types of cheese?
While Swiss cheese is traditional, you can certainly experiment! Provolone, Muenster, or even a mild white cheddar would melt well and offer a slightly different flavor profile. The key is to use a good melting cheese.
How do I get my quesadillas extra crispy?
Several factors contribute to crispiness: ensure your sauerkraut is very dry, don’t overcrowd the pan, and cook over medium heat. You can also lightly brush the outside of the tortillas with a little extra butter or oil before placing them in the pan. Pre-toasting the tortillas in a dry pan for 30 seconds per side before assembly also helps.
Can I make these in an air fryer?
Yes, you can! Preheat your air fryer to 375°F (190°C). Lightly brush the assembled quesadillas with a little oil or melted butter. Cook for 5-7 minutes, flipping halfway, until golden brown and the cheese is melted. Cooking times may vary depending on your air fryer model.
If you’re looking for more creative ways to enjoy classic flavors, check out these Keto Reuben Roll-Ups on Fork Haven.
Say goodbye to boring meals and hello to a vibrant, flavorful experience with these Crispy Golden Reuben Quesadillas. This recipe proves that sometimes, the best culinary creations come from boldly combining beloved classics. So, gather your ingredients, fire up your skillet, and prepare to delight your taste buds with this ingenious fusion dish. It’s quick, easy, and utterly irresistible – truly a recipe that deserves a spot in your regular rotation!
Crispy Golden Reuben Quesadillas in 20 Minutes
Tired of the same old sandwich routine? This recipe ingeniously transforms the beloved deli classic, the Reuben, into a sizzling, crispy quesadilla that’s shockingly quick to prepare. Imagine layers of succulent, savory corned beef, tangy well-drained sauerkraut, and deliciously melty Swiss cheese, all tucked inside a golden-brown flour tortilla. Pan-fried to absolute perfection, each bite offers a delightful crunch followed by a warm, gooey center, perfectly complemented by a zesty Thousand Island dressing for dipping. It’s an unbelievably easy and utterly satisfying fusion dish that’s ideal for a speedy lunch, a fun family dinner, or even an elevated snack that will truly impress. Get ready for a flavor explosion that’ll have everyone asking for the recipe!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 8 large flour tortillas (10-inch diameter)
- 1 lb thinly sliced corned beef, roughly chopped
- 1.5 cups shredded Swiss cheese (about 6 oz)
- 1 cup well-drained sauerkraut, patted very dry
- 1/2 cup Thousand Island dressing, plus more for serving
- 2 tablespoons unsalted butter or olive oil
Instructions
- Prepare Your Filling: In a medium bowl, gently mix the well-drained and thoroughly patted dry sauerkraut with 2 tablespoons of Thousand Island dressing. This ensures the tangy flavor is evenly distributed.
- Assemble the Quesadillas: Lay four tortillas flat on a clean, dry surface. Spread about 1.5 tablespoons of Thousand Island dressing evenly over each tortilla, leaving a small border around the edge.
- Layer It Up: On one half of each dressed tortilla, evenly layer about 1/4 cup of shredded Swiss cheese, followed by 1/4 of the chopped corned beef, and then 1/4 of the sauerkraut mixture. Top with another 1/4 cup of shredded Swiss cheese.
- Fold and Repeat: Carefully fold the other half of the tortilla over the filling to create a half-moon shape. Gently press down on the edges to seal and secure the filling. Repeat this process with the remaining tortillas and ingredients.
- Cook to Golden Perfection: Heat 1 tablespoon of unsalted butter or olive oil in a large non-stick skillet or griddle over medium heat until shimmering. Carefully place two quesadillas in the pan (or as many as fit without crowding).
- Flip and Melt: Cook for 3-4 minutes per side, or until the tortilla is beautifully golden brown and crispy, and the Swiss cheese is thoroughly melted and wonderfully gooey. Adjust heat as needed to prevent burning. Repeat with remaining butter/oil and quesadillas.
- Serve Hot: Remove the cooked quesadillas from the skillet and let them rest for a minute on a cutting board. Carefully slice each quesadilla into 2-3 wedges. Serve immediately with extra Thousand Island dressing for dipping and a side of crisp dill pickles if desired.
Notes
For an extra layer of flavor and texture, consider lightly toasting your tortillas in a dry pan for 30 seconds per side before assembling. If you prefer a milder sauerkraut taste, rinse it thoroughly under cold water and pat very dry before mixing with dressing. This recipe is also fantastic for utilizing leftover cooked corned beef. Ensure your skillet is adequately hot before adding the quesadillas for the best crispy results. Serve these alongside a simple green salad for a complete and satisfying meal, or as a hearty appetizer for your next gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg