Reuben Quesadillas Recipe

You've stumbled upon a culinary crossroads where classic Reuben sandwich meets Mexican-inspired quesadilla, creating a fusion dish that'll transform your dinner routine. Imagine crispy tortillas packed with tender corned beef, melty Swiss cheese, and tangy sauerkraut—all grilled to golden perfection. This isn't just another recipe; it's a flavor adventure waiting to unfold in your kitchen. Want to know how to craft this mouthwatering masterpiece that'll have everyone asking for seconds?

Recipe Highlights

• Transform classic Reuben sandwich ingredients into a crispy quesadilla by layering corned beef, Swiss cheese, sauerkraut, and Russian dressing on flour tortillas.
• Heat a skillet to medium-high heat, carefully assembling the quesadilla and cooking until golden brown and the cheese melts completely.
• Customize the recipe by experimenting with different cheese varieties, adding fresh herbs, or adjusting ingredient quantities to personal taste preferences.
• Combine traditional comfort food flavors with innovative cooking techniques, creating a fusion dish that elevates the classic Reuben sandwich and quesadilla.
• Serve immediately after cooking to maintain maximum crispiness, and consider offering Russian dressing on the side as a complementary dipping sauce.

History

Although the Reuben quesadilla represents a modern fusion of culinary traditions, its roots trace back to two distinct cultural food histories.

You'll find the classic Reuben sandwich emerged in the early 20th century, likely created by Omaha restaurateur Reuben Kulakofsky during a poker game. The traditional sandwich became popular in delicatessens, featuring corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread.

Quesadillas, meanwhile, have deep Mexican origins dating back to indigenous Mesoamerican cultures. Corn tortillas stuffed with fillings were staple foods long before Spanish colonization.

When Mexican and American cuisines began blending more frequently in the late 20th century, innovative chefs started experimenting with cross-cultural adaptations like this Reuben-inspired version.

Recipe

Reuben Quesadillas bring together the beloved flavors of a classic Reuben sandwich and the crispy, melty goodness of a Mexican quesadilla. This fusion dish transforms the traditional deli favorite into a quick and easy meal that combines tangy sauerkraut, tender corned beef, and melted Swiss cheese in a crispy tortilla wrapper.

The beauty of this recipe lies in its simplicity and bold flavor combination. By layering key Reuben sandwich ingredients inside a warm tortilla and grilling until golden brown, home cooks can create a delightful twist on two iconic comfort foods that will satisfy both sandwich and quesadilla lovers.

Ingredients:

• 4 large flour tortillas
• 8 oz sliced corned beef
• 1 cup shredded Swiss cheese
• 1/2 cup well-drained sauerkraut
• 1/4 cup Russian dressing
• Butter or oil for grilling

Heat a large skillet over medium heat and lightly butter or oil the surface. Place a tortilla in the pan and immediately layer one half with corned beef, Swiss cheese, and sauerkraut. Spread Russian dressing on the empty half of the tortilla, then carefully fold the tortilla over to create a half-moon shape.

Cook the quesadilla for 2-3 minutes on each side, pressing gently with a spatula to ensure even browning and cheese melting. The tortilla should turn a golden brown color and become crisp, with the cheese completely melted inside.

Repeat the process with remaining tortillas and ingredients. When preparing Reuben Quesadillas, always drain the sauerkraut thoroughly to prevent a soggy tortilla.

Let the quesadillas rest for one minute after cooking to help the cheese set. For best results, serve immediately and consider keeping finished quesadillas warm in a 200°F oven if preparing multiple servings.

A sharp knife or pizza cutter works best for clean, even slicing.

Cooking Steps

You'll want to start by heating your skillet to medium-high, creating the perfect golden-brown canvas for your Reuben quesadilla's crispy exterior.

Layer your ingredients with precision, carefully arranging the corned beef, Swiss cheese, and sauerkraut on one half of the tortilla, ensuring even distribution and maximum flavor potential.

When you're ready to transform these components into a mouthwatering meal, fold the tortilla with a gentle touch, then flip it carefully to achieve that irresistible, melty perfection.

Step 1. Heat Skillet Medium-High

Fire up your skillet to medium-high heat, creating the perfect golden-brown canvas for your Reuben quesadillas. Select a heavy-bottomed pan that distributes heat evenly, ensuring consistent cooking across your tortilla surface. Lightly coat the skillet with a thin layer of neutral oil or cooking spray, which helps prevent sticking and promotes that desirable crispy exterior.

• Watch for the pan to shimmer slightly, indicating optimal temperature
• Test heat by sprinkling a few water droplets – they should sizzle and dance
• Adjust burner if droplets evaporate instantly or sit motionless

Position your pan centrally on the stovetop, allowing balanced heat distribution. The medium-high setting (around 375°F) creates the ideal environment for transforming your tortilla into a crisp, golden vessel of melted Swiss cheese and savory corned beef.

Step 2. Layer Ingredients Carefully

When building your Reuben quesadillas, precise ingredient placement will make the difference between a good and a great dish. Start by laying down a flour tortilla, ensuring its surface is completely flat and dry.

Spread your ingredients strategically on one half of the tortilla: first a layer of corned beef, creating an even, slightly overlapping coverage that prevents gaps. Next, sprinkle Swiss cheese generously but uniformly, allowing it to melt and bind the ingredients together.

Drain your sauerkraut thoroughly, then distribute it carefully to prevent excess moisture. The key is creating balanced layers: meat, cheese, sauerkraut, all in harmonious proportions.

When adding Russian dressing, use a light touch—just enough to provide tangy flavor without making the tortilla soggy. Fold the tortilla precisely, ensuring a tight seal that'll crisp beautifully during cooking.

Step 3. Fold Tortilla Carefully

Because precise folding transforms a good quesadilla into a great one, mastering the technique requires careful attention to detail.

When you're ready to fold, use a wide spatula to support the tortilla's edge, ensuring an even and controlled motion. Place your fillings carefully on one half, leaving a small border around the edges to prevent spillage during cooking.

Gently lift the empty side of the tortilla and fold it over the ingredients, creating a half-moon shape that's symmetrical and compact.

• Press down gently with the spatula to seal edges
• Ensure fillings are evenly distributed
• Avoid overstuffing, which can cause tearing
• Align edges precisely before final fold

The goal is a neat, sealed quesadilla that holds its shape during cooking.

Step 4. Flip Quesadilla Carefully

As the quesadilla sizzles and the cheese begins to melt, your spatula becomes your most trusted kitchen companion for the critical flipping moment. Position the spatula carefully underneath the tortilla, ensuring you've got a firm, even grip across the entire surface. Use a quick, confident motion to flip the quesadilla in one smooth movement, avoiding any potential filling spillage.

Key flipping techniques:

• Use a wide, flat spatula
• Support the quesadilla's edge during transfer
• Flip quickly and decisively
• Keep heat at medium to prevent burning

Watch for golden-brown edges and listen for a gentle sizzling sound. The perfect flip will reveal a crispy, evenly cooked exterior with melted cheese holding the fillings securely inside the tortilla.

Practice makes perfect, so don't get discouraged if your first few attempts aren't flawless.

Step 5. Plate and Serve Immediately

After mastering the perfect quesadilla flip, your culinary creation is ready for its final destination: the plate.

Transfer the golden-brown Reuben quesadilla onto a clean cutting board, allowing it to rest for 60 seconds. This brief pause helps the melted Swiss cheese set and prevents filling from spilling when you slice.

Cut the quesadilla diagonally with a sharp chef's knife, creating two triangular halves that showcase the stuffed interior.

Plate on a warm dish, positioning the triangles so the melted cheese and corned beef are visible. Garnish with a small dollop of Russian dressing on the side for dipping.

Serve immediately while the tortilla remains crisp and the cheese stays luxuriously molten. Enjoy your fusion comfort food creation right away.

Final Thoughts

Whether you're a culinary adventurer or simply craving a novel twist on a classic sandwich, these Reuben quesadillas offer a delightful fusion of flavors that'll transform your typical lunch routine. You'll discover a perfect balance between traditional comfort food and innovative cooking techniques, creating a dish that's both familiar and exciting.

The beauty of this recipe lies in its simplicity and adaptability. You can easily customize the quesadillas by adjusting ingredient quantities or swapping components to suit your taste preferences. Consider experimenting with different cheese varieties or adding a sprinkle of fresh herbs for extra depth.

Pro tip: Always serve these quesadillas immediately after cooking to ensure maximum crispiness and cheese meltiness. Your taste buds will thank you for this delicious culinary adventure.