Corned Beef and Swiss Reuben Quesadillas Recipe

Introduction

These Corned Beef and Swiss Reuben Quesadillas combine the classic flavors of a Reuben sandwich with the cheesy, crispy goodness of a quesadilla. Perfectly melty and packed with savory corned beef and tangy sauerkraut, they make a satisfying meal or snack.

Ingredients

• 3/4 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 8-inch flour tortillas
• 1 pound corned beef, cooked and sliced
• 12 slices Swiss cheese
• 1 cup sauerkraut, drained
• 3 tablespoons grapeseed oil (or other neutral-flavored oil for frying)

Instructions

1. Step 1: Make the dipping sauce by mixing mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Set aside and keep cool.
2. Step 2: Lay out 6 of the tortillas and evenly top each with a slice of Swiss cheese, a portion of corned beef, some drained sauerkraut, and another slice of Swiss cheese. Cover each with one of the remaining tortillas to form quesadillas.
3. Step 3: Heat a large skillet over medium-high heat and add 1/2 tablespoon of oil.
4. Step 4: Fry each quesadilla, turning carefully, until both sides are golden brown and the cheese is melted, about 2–3 minutes per side. Add more oil as needed for the remaining quesadillas.
5. Step 5: Cut each quesadilla into wedges and serve warm with the prepared dipping sauce.

Tips & Variations

• Use a cast iron skillet for even frying and a crispy crust.
• Substitute Thousand Island dressing for the dipping sauce for a classic Reuben flavor.
• Try adding a slice of tomato or some thinly sliced onions for additional texture and freshness.
• For a spicier kick, add a pinch of cayenne pepper to the dipping sauce.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness rather than microwaving. The dipping sauce can be kept refrigerated for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of Swiss?

Yes, provolone or mozzarella can work well, but Swiss cheese offers the best traditional flavor for a Reuben-style quesadilla.

Is it necessary to drain the sauerkraut?

Draining the sauerkraut is important to prevent soggy quesadillas and ensure they stay crispy when fried.

Corned Beef and Swiss Reuben Quesadillas Recipe

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4.9 from 150 reviews

These Corned Beef and Swiss Reuben Quesadillas combine the classic flavors of a Reuben sandwich with the crispy, melty goodness of quesadillas. Featuring tender corned beef, tangy sauerkraut, gooey Swiss cheese, and a smoky, creamy 1000 Island-style dipping sauce, these quesadillas are fried to golden perfection for a satisfying appetizer or meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 quesadillas (12 wedges) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 1000 Island Dipping Sauce

• 3/4 cups mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Quesadillas

• 12 8-inch flour tortillas
• 1 pound cooked and sliced corned beef
• 12 slices Swiss cheese
• 1 cup sauerkraut, drained
• 3 tablespoons grapeseed oil (or other neutral-flavored oil for frying)

Instructions

1. Prepare the dipping sauce: In a small bowl, thoroughly mix together the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Set this sauce aside and chill it to allow the flavors to meld.
2. Assemble the quesadillas: Lay out 6 of the flour tortillas on a flat surface. On each tortilla, evenly distribute a slice of Swiss cheese, followed by a layer of sliced corned beef, then a portion of the drained sauerkraut. Top the sauerkraut with another slice of Swiss cheese, then finish by placing one of the remaining tortillas on top, creating a sandwich-style quesadilla.
3. Preheat the skillet: Heat a large skillet over medium-high heat until hot. Add 1/2 tablespoon of grapeseed oil to the skillet and swirl to coat the surface evenly.
4. Cook the quesadillas: Place one assembled quesadilla in the skillet. Fry it until the bottom is golden brown and crispy, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until it is also golden brown and the cheese inside has melted completely, about another 2-3 minutes.
5. Repeat cooking: Remove the cooked quesadilla and set it aside. Add more oil if needed, and repeat the frying process with the remaining quesadillas until all are cooked.
6. Serve: Cut each quesadilla into wedges for easy serving. Serve warm with the chilled 1000 Island dipping sauce on the side for dipping.

Notes

• Make sure the sauerkraut is well-drained to avoid soggy quesadillas.
• If preferred, you can substitute Swiss cheese for another melting cheese like Gruyère for a different flavor profile.
• Use a neutral oil with a high smoke point such as grapeseed or vegetable oil to prevent burning while frying.
• For convenience, prepare the dipping sauce ahead of time to enhance its flavor.
• Leftover quesadillas can be reheated in a skillet or oven to maintain their crispiness.

Keywords: Corned beef quesadilla, Reuben quesadilla, Swiss cheese quesadilla, 1000 Island sauce, fried quesadilla, sauerkraut recipe, appetizer, comfort food