The Hearty Reuben Quesadilla brings the classic flavors of a Reuben sandwich into a crispy, cheesy quesadilla. Filled with savory corned beef, tangy sauerkraut, and melted Swiss cheese, this dish is perfect for a satisfying lunch or dinner. Paired with thousand island dressing for dipping, it’s a delightful twist on a traditional favorite.
Ingredients
- 2 large flour tortillas
- 1 cup cooked corned beef, shredded
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 1/4 cup thousand island dressing
- Butter for grilling
Directions
- Heat a skillet over medium heat.
- Spread thousand island dressing on one side of each tortilla.
- On one tortilla, layer half of the Swiss cheese, followed by corned beef, sauerkraut, and the remaining cheese.
- Top with the second tortilla, dressing side down.
- Place the quesadilla in the skillet and cook until golden brown, about 3-4 minutes per side.
- Once cooked, remove from the skillet and cut into wedges.
- Serve warm with additional thousand island dressing on the side.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 8 minutes
- Total Time: 18 minutes
- Servings: 2
Variations
- Vegetarian Option: Replace the corned beef with cooked mushrooms or tempeh.
- Spicy Twist: Add a layer of sliced jalapeños or a sprinkle of hot sauce for some heat.
- Extra Flavor: Mix some caraway seeds into the sauerkraut for an added Reuben flavor.
- Cheese Variations: Use a different type of cheese like provolone or cheddar for a different twist.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a skillet over medium heat until crispy or in an oven preheated to 350°F (175°C) for about 10 minutes.
10 FAQs
- Can I use a different type of tortilla?
Yes, whole wheat or gluten-free tortillas can be used instead of flour tortillas. - Can I freeze these quesadillas?
Yes, you can freeze cooked quesadillas. Wrap them tightly in plastic wrap and store in the freezer for up to 2 months. Reheat in a skillet or oven. - How can I make this quesadilla vegetarian?
Use vegetables like mushrooms, onions, or bell peppers in place of the corned beef. - What can I use instead of thousand island dressing?
Russian dressing or a simple mixture of mayo and ketchup can be used as alternatives. - Can I make these quesadillas ahead of time?
Yes, you can prepare them and keep them warm in a low oven or store them in the refrigerator and reheat before serving. - How do I ensure the quesadilla doesn’t get soggy?
Make sure the sauerkraut is well-drained and squeezed dry before adding it to the quesadilla. - What can I serve with these quesadillas?
They go well with pickles, coleslaw, or a simple side salad. - How can I make the quesadilla crispier?
Use more butter when grilling and press down on the quesadilla with a spatula to ensure even crisping. - Can I add more ingredients to the quesadilla?
Yes, you can add ingredients like caramelized onions, spinach, or tomatoes for additional flavor. - How do I make a larger batch?
Simply scale up the ingredients and cook the quesadillas in batches, keeping them warm in a low oven until ready to serve.
Conclusion
The Hearty Reuben Quesadilla is a delectable fusion of classic Reuben flavors with the crispy, cheesy goodness of a quesadilla. Quick to make and full of rich, savory ingredients, it’s a perfect choice for a hearty meal. Whether enjoyed for lunch or dinner, this dish is sure to satisfy and impress.
PrintRich and Creamy Crustless Pumpkin Pie
- Total Time: 1 hour 5 minutes
Description
This rich and creamy crustless pumpkin pie is a delightful twist on a classic favorite. Perfectly spiced and decadently smooth, it’s a must-have for your fall dessert table!
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a baking dish of similar size.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves. Mix until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the heavy cream, milk, and vanilla extract until the mixture is smooth.
- Pour the pumpkin mixture into the prepared pie dish.
- Bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely before serving. It can be enjoyed warm or chilled, topped with a dollop of whipped cream if desired.
Notes
For added flavor, consider topping with a sprinkle of nutmeg or a drizzle of caramel before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes