Reuben Quesadilla

Say hello to the Reuben Quesadilla!

I’ve been loving quesadillas over sandwiches lately. There is just something satisfying about the golden tortillas hugging all the flavors with melted cheese inside. One can get bored of regular cheese quesadilla’s so I’ve been recreating my favorite sandwiches into the most flavorful quesadillas.

I believe this is technically called a ‘Rachel’ because it’s made with turkey pastrami instead of corned-beef  but I still use Sauerkraut instead of coleslaw (like a typical Rachel would), so I still call it a Reuben. You can check out all the Reuben variations in the Wikipedia article.

I find it easier to have the dressing (Russian or Thousand Island) on the side instead of in the quesadilla. I also like to sprinkle crushed caraway seeds on the cheese. That way it has a ‘rye bread’ like flavor.

These Reuben Quesadilla’s are easy to make and perfect for a snack  or as part of your lunch.

If you like Quesadillas like I do you might want to check out my Spicy Ham and Cheese Quesadillas too.

Reuben Quesadilla

Print Recipe

A beloved sandwich re-created into a quesadilla. Gooey cheese, lots of flavor, and easy to make.

• Author: Alycia Louise
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 1x
• Category: Snack
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 Corn Tortillas
• 4 slices Swiss cheese
• 4 slices Turkey Pastrami (Can sub for corned-beef)
• 1/2 tsp Caraway seeds (Crushed)
• 1/4 Cup Sauerkraut (Approximately- use as much or as little as you want. )
• 1/4 Cup Russian or Thousand Island dressing
• 1 tsp Oil of choice

Instructions

1. Heat a nonstick or cast iron skillet over medium heat.
2. On a cutting board build the quesadilla by layering ingredients as follows. Tortilla, slice of cheese, pinch of caraway seeds, 2 slices of turkey pastrami, as much Sauerkraut as you desire, another slice of cheese and finished with another tortilla.
   Repeat to make the second quesadilla
3.  Add 1/2 tsp oil to the hot pan and carefully place one of the quesadilla in the pan. Allow to brown and let the cheese melt (about 1-2 minutes) then carefully flip. once browned on both sides remove to cool and cook the second one.
4. Once they are cooked and slightly cooled you can cut them in half and serve with a side Russian or Thousand Island dressing.