Corned Beef and Swiss Reuben Quesadillas Recipe

Introduction

These Corned Beef and Swiss Reuben Quesadillas are a fun and flavorful twist on the classic Reuben sandwich. Packed with tender corned beef, melty Swiss cheese, and tangy sauerkraut, they’re perfect for a quick lunch or casual dinner. Served with a zesty homemade 1000 Island-style dipping sauce, they’re sure to become a favorite.

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: Prepare the dipping sauce by combining mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Mix well and refrigerate until ready to serve.
2. Step 2: Lay out 6 tortillas and top each with a slice of Swiss cheese. Add a layer of corned beef, then some sauerkraut, followed by another slice of Swiss cheese. Top with the remaining 6 tortillas to form quesadillas.
3. Step 3: Heat a large skillet over medium-high heat and add 1/2 tablespoon of oil. Once hot, carefully place one quesadilla in the skillet.
4. Step 4: Cook each quesadilla for about 3-4 minutes per side, or until golden brown and the cheese inside has melted. Add more oil as needed for the remaining quesadillas.
5. Step 5: Remove quesadillas from the skillet and cut into wedges. Serve warm with the prepared dipping sauce on the side.

Tips & Variations

• For a spicier kick, add a few dashes of hot sauce to the dipping sauce or sprinkle some cayenne pepper in the filling.
• Try using rye or whole wheat tortillas for a nuttier flavor and a healthier option.
• If you prefer, replace sauerkraut with pickled cabbage or kimchi for a different tangy twist.
• Make sure to drain the sauerkraut well to prevent soggy quesadillas.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to crisp up the tortillas and remelt the cheese. The dipping sauce can be kept refrigerated for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Swiss cheese is traditional for its flavor and meltability, but provolone, mozzarella, or cheddar can work well too depending on your preference.

Can I make these quesadillas vegetarian?

To make a vegetarian version, omit the corned beef and increase the amount of sauerkraut or add sautéed mushrooms and caramelized onions for added texture and flavor.

Corned Beef and Swiss Reuben Quesadillas Recipe

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★★★★★

4.5 from 145 reviews

This Corned Beef and Swiss Reuben Quesadillas recipe combines the classic flavors of a Reuben sandwich with the crispy, melty goodness of quesadillas. Layers of savory corned beef, tangy sauerkraut, and gooey Swiss cheese are sandwiched between warm flour tortillas and pan-fried to golden perfection. Served alongside a creamy 1000 island-style dipping sauce, these quesadillas make for a delicious and easy-to-make appetizer or main dish.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 quesadillas (serves 6 as appetizer or 3 as main meal) 1x
• Category: Lunch
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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. Mix thoroughly until well blended. Cover and refrigerate to keep cool until ready to serve.
2. Assemble the quesadillas: Lay 6 flour tortillas flat on a clean surface. On each tortilla, layer one slice of Swiss cheese, a generous portion of sliced corned beef, a spoonful of drained sauerkraut, and another slice of Swiss cheese. Top each with another tortilla to form a sandwich.
3. Heat the skillet: Preheat a large skillet over medium-high heat. Add 1/2 tablespoon of grapeseed oil to the skillet and allow it to warm up.
4. Cook the quesadillas: Place one assembled quesadilla in the skillet. Cook for 3-4 minutes on the first side, or until golden brown and crispy. Carefully flip and cook the other side for an additional 3-4 minutes until the cheese is melted and the tortilla is golden.
5. Repeat cooking: Remove the cooked quesadilla from the skillet and keep warm. Add more oil as needed and continue frying the remaining quesadillas using the same method until all are cooked through.
6. Serve: Cut each quesadilla into wedges and serve warm with the prepared 1000 island dipping sauce on the side for dipping.

Notes

• Ensure the sauerkraut is well-drained to avoid soggy quesadillas.
• You can substitute Swiss cheese with Gruyere for a slightly different flavor.
• Use a non-stick skillet to prevent sticking and ensure even browning.
• Adjust the cooking time based on your stovetop and skillet thickness for best results.
• This recipe can be doubled or halved depending on servings needed.

Keywords: corned beef quesadillas, Reuben quesadilla, Swiss cheese quesadilla, sauerkraut quesadilla, 1000 island dipping sauce, fried quesadilla recipe