Corned Beef and Swiss Reuben Quesadillas Recipe

Introduction

Corned Beef and Swiss Reuben Quesadillas combine the classic flavors of a Reuben sandwich with a crispy, melty quesadilla twist. This easy-to-make dish is perfect for a quick lunch or fun dinner, served with a tangy 1000 Island dipping sauce.

Ingredients

• ¾ cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 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. Step 1: In a small bowl, mix together the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper to make the 1000 Island dipping sauce. Set aside and keep cool.
2. Step 2: Lay out 6 tortillas and evenly top each with a slice of Swiss cheese, corned beef, sauerkraut, and another slice of Swiss cheese. Cover with the remaining 6 tortillas to form quesadillas.
3. Step 3: Heat a large skillet over medium-high heat. Add ½ tablespoon of oil to the skillet.
4. Step 4: Fry each quesadilla, cooking until golden brown and the cheese is melted, about 2-3 minutes per side. Add more oil as needed for each batch.
5. Step 5: Cut quesadillas into wedges and serve warm with the prepared 1000 Island dipping sauce.

Tips & Variations

• For extra crispiness, press the quesadillas gently with a spatula while frying.
• Substitute Russian dressing for the 1000 Island sauce if preferred for a sharper flavor.
• Use rye or pumpernickel tortillas for a more authentic Reuben flavor twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, separate quesadillas with parchment or wax paper, place in an airtight freezer bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat uncovered in a moderate oven or air fryer until heated through and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cheese instead of Swiss?

While Swiss cheese is traditional and melts well, you can substitute with provolone or mozzarella for a milder flavor and similar meltiness.

Is it necessary to drain the sauerkraut?

Yes, draining the sauerkraut prevents the quesadillas from becoming soggy and helps maintain a crispy texture during frying.

Corned Beef and Swiss Reuben Quesadillas Recipe

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★★★★★

4.6 from 145 reviews

This Corned Beef and Swiss Reuben Quesadilla recipe is a delicious fusion of classic Reuben sandwich flavors combined into a crispy, cheesy quesadilla. Featuring tender corned beef, melted Swiss cheese, tangy sauerkraut, and a homemade 1000 Island dipping sauce, this dish is perfect for an easy lunch or dinner that’s packed with flavor and ready in minutes.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 quesadillas (12 servings if cut into wedges) 1x
• Category: Lunch
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 1000 Island Sauce:

• ¾ cups mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Quesadillas:

• 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. Make the dipping sauce: In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Stir well until all ingredients are fully incorporated. Cover and refrigerate to keep cool while preparing quesadillas.
2. Assemble the quesadillas: Lay out 6 flour tortillas evenly. On each tortilla, place a slice of Swiss cheese, an even layer of sliced corned beef, a spoonful of drained sauerkraut, and then top with another slice of Swiss cheese. Finish by placing the remaining 6 tortillas on top, pressing gently to hold the layers together.
3. Heat the skillet: Preheat a large skillet over medium to medium-high heat. Add half a tablespoon of grapeseed oil to the skillet and spread it evenly.
4. Cook the quesadillas: Place a prepared quesadilla in the skillet and cook for several minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook the other side until golden brown and the cheese inside has completely melted. Remove from the skillet and repeat the process with the remaining quesadillas, adding more oil as needed.
5. Serve: Once all quesadillas are cooked, cut each into wedges. Serve immediately with the chilled 1000 Island dipping sauce alongside for dipping.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Quesadillas can be frozen after cooking. Separate each quesadilla with parchment or wax paper to prevent sticking and store in an airtight freezer-safe container or bag for up to 3 months.
• To reheat frozen quesadillas, thaw overnight in the refrigerator and warm uncovered in a moderate oven or air fryer until hot and crispy.

Keywords: Reuben quesadilla, corned beef quesadilla, Swiss cheese quesadilla, 1000 Island sauce, easy lunch, crispy quesadilla, American fusion recipe