Transform the classic Reuben sandwich into a quick and easy quesadilla. These Corned Beef and Swiss Reuben Quesadillas bring together savory corned beef, melty Swiss cheese, and tangy sauerkraut inside a crispy tortilla. It’s a flavor explosion that’s perfect for lunch or a speedy dinner.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 10 minutes | 25 minutes | 35 minutes | 6 | Easy | American |
Why This Recipe Works
- Simple ingredients
- Great flavor
- Easy method
- Family-friendly
Ingredients
Gather these simple ingredients to create your delicious Corned Beef and Swiss Reuben Quesadillas.
- For the 1000 Island Sauce
- For the quesadillas
| Ingredient | Quantity | Notes |
|---|---|---|
| Mayonnaise | ¾ cup | Use full-fat for best flavor. |
| Ketchup | 3 tablespoons | Standard ketchup is fine. |
| Sweet pickle relish | 1 tablespoon | Adds a touch of sweetness and tang. |
| Smoked paprika | 1 teaspoon | For a smoky depth of flavor. |
| Garlic powder | 1 teaspoon | Easily adds garlic flavor. |
| Salt | ½ teaspoon | Adjust to your preference. |
| Black pepper | ¼ teaspoon | Freshly ground is best. |
| 8 inch flour tortillas | 12 | Regular or whole wheat work well. |
| Cooked corned beef | 1 pound | Sliced thinly. Leftovers are perfect. |
| Swiss cheese slices | 12 | Provolone can be substituted if needed. |
| Sauerkraut | 1 cup | Drained very well to avoid soggy quesadillas. |
| Grapeseed oil | 3 tablespoons | Or canola, vegetable, or other neutral oil. |
Ingredient Notes and Substitutions
Making these Corned Beef and Swiss Reuben Quesadillas is flexible. Feel free to adjust based on what you have or prefer.
- Corned Beef: If you don’t have leftover corned beef, you can buy pre-cooked corned beef at most grocery stores. Deli-style corned beef also works in a pinch.
- Swiss Cheese: Provolone cheese is a good alternative if you’re not a fan of Swiss or can’t find it. For a dairy-free option, use your favorite dairy-free cheese slices that melt well.
- Tortillas: While flour tortillas are recommended for their pliability and crisping ability, corn tortillas can be used with more caution as they tend to break more easily when folded. Gluten-free tortillas can be a great substitute for those with gluten sensitivities.
- Sauerkraut: Ensure the sauerkraut is well-drained. Squeezing out excess liquid with your hands or patting it dry with paper towels is a good idea. If you find sauerkraut too strong, you can use a milder cultured cabbage or skip it.
- Oil: Any neutral-flavored cooking oil works well for frying. Olive oil can be used but might impart a slight flavor. For a healthier approach, you can try air frying or baking the quesadillas, though they won’t be as crispy.
How to Make Corned Beef and Swiss Reuben Quesadillas
- Make the 1000 Island Dipping Sauce: In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Stir everything together until it’s well mixed. Cover the bowl and refrigerate it while you prepare the quesadillas.
- Assemble the Quesadillas: Lay out six of the flour tortillas on a clean surface. On each of these tortillas, layer one slice of Swiss cheese. Top the cheese with a portion of the sliced corned beef, then a layer of the well-drained sauerkraut.
- Add another slice of Swiss cheese on top of the sauerkraut. Place the remaining six tortillas on top of the cheese to create your quesadillas. You should have six assembled quesadillas ready for cooking.
- Cook the Quesadillas: Heat a large skillet or griddle over medium-high heat. Add about half of a tablespoon of grapeseed oil to the hot skillet.
- Carefully place one or two of the assembled quesadillas into the skillet. Cook on the first side for about 3-5 minutes, or until the tortilla is golden brown and crisp.
- Flip the quesadillas using a spatula. Cook on the second side for another 3-5 minutes, or until it’s also golden brown and the Swiss cheese is completely melted and gooey.
- Remove the cooked quesadillas from the skillet and set them aside on a cutting board. Repeat the oiling and cooking process with the remaining three quesadillas until all are cooked through.
- Serve: Cut each golden-brown quesadilla into wedges. Serve them immediately with the chilled 1000 Island dipping sauce on the side for dipping.
Pro Tips for Perfect Results
- Control cooking time carefully: Watch the quesadillas closely to prevent burning. Medium-high heat is ideal for crispiness without scorching.
- Adjust seasoning to taste: Taste the 1000 Island sauce before serving and add more salt, pepper, or relish if needed.
- Use fresh ingredients when possible: While leftovers are great, fresh corned beef will offer a more vibrant flavor. Ensure your cheese is fresh for maximum meltiness.
- Don’t overcrowd the pan: Cook quesadillas in batches. Overcrowding will lower the skillet temperature and lead to less crispy results.
- Drain sauerkraut thoroughly: This cannot be stressed enough. Soggy sauerkraut will make your quesadilla filling wet and less appealing.
Common Mistakes to Avoid
- Mistake: Soggy Quesadillas.
Fix: Make sure to drain the sauerkraut very well. Squeeze out any excess liquid before adding it to the quesadillas. Also, don’t use too much oil or butter in the pan; it should be enough to crisp the tortilla, not soak it. - Mistake: Burnt Tortillas, Unmelted Cheese.
Fix: Use medium-high heat, not high heat. Cook each side for a few minutes until golden brown. If the tortilla is browning too fast, lower the heat slightly. Covering the quesadilla briefly after flipping can help the cheese melt if the tortilla is already perfectly browned.
Variations
- Spicy Reuben Quesadillas: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the 1000 Island dressing for a spicy kick.
- Rye Tortillas: Use rye-flavored flour tortillas for an even closer flavor profile to a traditional Reuben sandwich.
- Caramelized Onions: Add a layer of thinly sliced, slow-cooked caramelized onions for an extra layer of savory sweetness.
Serving Suggestions
- Serve these Corned Beef and Swiss Reuben Quesadillas with a side of extra 1000 Island dressing for dipping.
- A simple green salad with a light vinaigrette makes a refreshing accompaniment.
- Crispy dill pickle spears are a classic pairing for any sandwich-style meal.
- For more hearty fare, serve with a side of potato salad or sweet potato fries.
Storage & Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerate | 2-3 days | Store leftover quesadillas in an airtight container in the refrigerator. Keep the dipping sauce separate. |
| Reheat (Skillet) | 3-5 minutes | Place quesadillas in a non-stick skillet over medium heat. Cook until heated through and the tortilla is crispy again. Add a tiny bit of oil if needed. |
| Reheat (Oven) | 10-12 minutes | Heat oven to 375°F (190°C). Place quesadillas on a baking sheet and bake until heated through and crisp. |
| Reheat (Air Fryer) | 3-5 minutes | Place in air fryer basket at 350°F (175°C). Cook until heated and crispy. |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | Approx. 450-550 per serving (will vary based on exact ingredients and portion size) |
| Protein | Approx. 20-25g |
| Fat | Approx. 25-35g |
| Carbohydrates | Approx. 30-40g |
FAQs
Can I make this ahead?
You can prepare the 1000 Island dipping sauce a day in advance and store it in the refrigerator. The quesadilla filling ingredients can be prepped and kept separate, but assembling and cooking the quesadillas right before serving yields the best crispiness and melty cheese.
How do I store leftovers?
Leftover Corned Beef and Swiss Reuben Quesadillas can be stored in an airtight container in the refrigerator for up to 2-3 days. It’s best to reheat them using a skillet, oven, or air fryer to restore crispiness, rather than a microwave, which can make them soft.
Final Thoughts
These Corned Beef and Swiss Reuben Quesadillas are a delightful twist on a beloved classic. They offer all the savory, cheesy, tangy flavors you love in a Reuben, but in a super simple, crispy quesadilla format. Perfect for a quick meal any time of day!
PrintCorned Beef and Swiss Reuben Quesadillas
Transform the classic Reuben into crispy quesadillas with savory corned beef, melty Swiss cheese, and tangy sauerkraut. Perfect for a quick meal with bold flavors.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 tortillas (‘serves 6) 1x
- Category: Quick Dinner Recipes
- Method: Cooking
- Cuisine: American
- Diet: Non-vegetarian
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 corned beef (sliced)
12 Swiss cheese slices
1 cup sauerkraut (drained)
3 tablespoons grapeseed oil
Instructions
1. Preheat a skillet over medium heat. 2. Fill each tortilla with 1 Swiss slice, 1 tbsp sauerkraut, and 1–2 oz corned beef. 3. Drizzle ½ tsp sauce mixture (see details) onto each quesadilla. Sprinkle an additional Swiss slice on top if desired. 4. Cook in the skillet until golden and crispy, 2–3 minutes per side. 5. Let rest 1 minute, then cut in half and serve.
Notes
Corned beef can be pre-cooked deli meat. Use Provolone if Swiss is unavailable. Quesadillas stay crisp for 1 hour in a low oven (250°F).
Nutrition
- Serving Size: 2 tortillas per serving
- Calories: 460
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 50mg