If you like Reubens, you’ll go crazy over this easy to make Reuben Quesadilla. Mounds of corned beef, sauerkraut, and Swiss cheese are sandwiched between a flour tortilla, with Russian dressing on the side. It’s perfect for your St. Patrick’s Day celebration or any time for that matter!
Ingredients for Reuben Quesadilla
I used the following ingredients for this incredible quesadilla: Flour tortilla, vegetable oil, Swiss cheese, corned beef, homemade sauerkraut, and Russian dressing. If you don’t happen to make your own sauerkraut, you can always use store-bought. The same goes for Russian dressing!
Making the Reuben Quesadilla
I started by adding a bit of vegetable oil to a 12-inch skillet set over medium heat. Then, I added a 10-inch flour tortilla. Next, I placed some slices of Swiss cheese on half of the tortilla, followed by slices of corned beef. After that, I topped the corned beef with some sauerkraut and finished it off with some more sliced Swiss cheese.
I folded the tortilla in half and cooked the quesadilla on one side until it was golden brown. This took about 4 to 5 minutes. Then, I flipped the quesadilla over and cooked it on the other side for another 4 to 5 minutes until that side was golden brown.
After I removed the quesadilla from the skillet, I cut it into 4 wedges. I served it with some Russian dressing on the side. It was totally awesome. All the flavors of a reuben sandwiched in a crispy flour tortilla. Yum!
Reuben Quesadilla boasts mounds of corned beef, sauerkraut, and Swiss cheese, sandwiched between a flour tortilla, with Russian dressing on the side.
- 1 10-inch flour tortilla
- 1 teaspoon vegetable oil
- 3 slices Swiss cheese (about 2.5 ounces), divided
- 3 ounces corned beef, sliced thin
- 2 ounces sauerkraut, drained
Heat vegetable oil in a 12-inch skillet over medium heat. Add the flour tortilla. Layer half of the Swiss cheese on half of the tortilla, followed by the corned beef, sauerkraut, and remaining Swiss cheese.
Fold tortilla in half. Cook until golden brown on one side, about 4 to 5 minutes. Flip quesadilla to the other side; cook until golden brown, another 4 to 5 minutes.
Remove from pan; cut into 4 wedges. Serve with Russian dressing on the side. Yield: 2 servings.