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Plate of Crispy Golden Reuben Quesadilla halves with dipping sauce for serving.

Crispy Golden Reuben Quesadillas in 20 Minutes

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

  • Author: Cook Reel
  • 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

Find it online: https://cookreel.com/reuben-quesadilla-corned-beef-swiss/

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