Reuben–Style Quesadillas

Total Time
16 min
6 min
10 min
A Reuben is a classic deli sandwich of corned beef, coleslaw, Swiss cheese, Thousand Island dressing, and sauerkraut layered between slices of rye bread. We've slimmed it down by substituting roast turkey for the corned beef. We left the sauerkraut out of our Reuben quesadillas. If you like, however, spread a thin layer of well-drained canned or bagged sauerkraut over the slaw for a punch of flavor.


Thousand Island dressing, reduced fat

½ cup(s)

10" whole wheat tortilla(s)

4 tortilla(s)

Cooked white turkey meat

4 oz, shredded

Packaged coleslaw mix (shredded cabbage and carrots)

1 cup(s), tightly packed

Shredded low fat Swiss cheese

½ cup(s)

Cooking spray

8 spray(s)


  1. Spread 1 tablespoon dressing over half of each tortilla. Layer one-fourth turkey, coleslaw, and Swiss cheese on dressing. Fold unfilled half of each tortilla over filling, gently pressing down. Spray tops of quesadillas with nonstick spray.
  2. Place 2 quesadillas, sprayed-side down, in large skillet and set over medium-high heat. Cook until crisp and browned in spots, about 3 minutes. Spray tops of quesadillas with nonstick spray and turn them over. Cook until browned in spots and cheese has melted, about 2 minutes longer.
  3. Transfer quesadillas to cutting board and cover to keep warm. Repeat with remaining 2 quesadillas. Cut each quesadilla in half. Serve with remaining 1/4 cup dressing
  4. Per serving: 1/2 quesadilla and 1 1/2 teaspoons dressing