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