Corned Beef and Swiss Reuben Quesadillas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
