This Reuben quesadilla has all the salty, tangy flavors of a classic corned beef sandwich. Its crispy exterior and gooey filling bring crave-worthy comfort food vibes.
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Corned beef Reubens have always been one of my favorite sandwiches. I love finding new ways to enjoy these flavors - like the time I created these Reuben nachos.
Why This Recipe Works
- Quesadillas are ideal for quick, last-minute meals. They are easy to assemble and cook in just minutes.
- This is the perfect way to use leftover corned beef. Make a batch of crockpot corned beef brisket to use in these quesadillas or other recipes, like Reuben sliders or corned beef hash.
- Easily customizable to please the whole family. Adjust the ingredient amounts based on personal taste. Swap in turkey, add extra cheese or sauce, or go light with the sauerkraut. Make it your way!
Ingredient Notes
- Corned beef: This is a great way to use up leftover corned beef around St. Patrick's Day. You can also use deli-sliced corned beef or pastrami to enjoy this quesadilla any time!
- Swiss cheese: Domestic Swiss, baby Swiss, or Gruyere all work great. I prefer freshly shredded for the best melting quality, but deli slices can also be used.
- Thousand Island or Russian dressing: Store-bought dressing adds convenience, but if you have a homemade version you love, feel free to use it.
See the recipe card for complete instructions and ingredient amounts.
How to Make a Reuben Quesadilla
Step 1: Preheat a skillet or cast iron griddle over medium heat. Layer cheese on half of a tortilla.
Step 2: Top with corned beef.
Step 3: Add the sauerkraut and Thousand Island dressing.
Step 4: Top with another layer of cheese.
Step 5: Melt some butter in the pan. Fold the other half of the tortilla over the filling and place it in the pan.
Step 6: Cook until golden brown, flip, and cook until the other side is golden brown and the cheese is melted. Slice and serve.
Expert Tips
- Layer the cheese on the tortilla first. This keeps the cheese closest to the heat and will ensure gooey melted cheese.
- Drain the sauerkraut well to prevent a soggy quesadilla. Alternatively, you can sauté the kraut to remove some of the moisture.
- For larger batches, keep grilled quesadillas warm in a 200℉ oven while preparing the others. Place the quesadillas on a sheet pan fitted with a wire rack to keep them from turning soggy.
Recipe FAQs
A Reuben sandwich consists of corned beef, sauerkraut, and Swiss cheese layered on rye bread slathered with Russian or Thousand Island dressing. The sandwich is grilled to toast the bread and melt the cheese.
Good-melting cheeses like cheddar and Monterey Jack are most common in quesadillas. Freshly grated cheese is best, as it melts more easily than pre-shredded cheese. Gruyere or Swiss, Colby, and Mozzarella can also be used.
Adding a touch of butter to the skillet helps the tortillas crisp up and gives them a beautiful golden brown color.
A Reuben is made with corned beef and sauerkraut, and a Rachel is made with turkey and coleslaw.
These corned beef quesadillas can be served as an appetizer, lunch, or dinner. For a heartier meal, serve it with chips or garlic aioli fries and easy creamy coleslaw.
Try These Appetizer Recipes Next
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📖 Recipe Card
Reuben Quesadilla
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Ingredients
- 2 8-inch flour tortillas
- 1 ⅓ cup shredded Swiss cheese
- 6 slices deli corned beef (or leftover, shredded or sliced thin)
- ½ cup sauerkraut (drained to remove excess moisture)
- 2 tablespoons Thousand Island dressing (plus more for dipping)
- ¼-½ tablespoon unsalted butter (for grilling)
Instructions
- Preheat a non-stick skillet or cast iron griddle over medium heat.
- Layer cheese, corned beef, and sauerkraut on half of each tortilla. Drizzle with dressing and top with the remaining cheese. Fold the other half of tortillas to close.2 8-inch flour tortillas, 1 ⅓ cup shredded Swiss cheese, 6 slices deli corned beef, ½ cup sauerkraut, 2 tablespoons Thousand Island dressing
- Add a little butter to the skillet and place the quesadillas in the skillet. Cook for 3-5 minutes until golden brown. Flip and cook for another 3-5 minutes until the cheese is melted and the tortilla is golden brown.¼-½ tablespoon unsalted butter
- Slice into wedges and serve with extra dressing for dipping.
Notes
- Use freshly shredded cheese for the best melting quality. Monterey Jack or Gruyere can be substituted.
- Layer the cheese on the tortilla first. This keeps the cheese closest to the heat and will ensure gooey melted cheese.
- Drain the sauerkraut well to prevent a soggy quesadilla. Alternatively, you can sauté the kraut to remove some of the moisture.
- Add butter to the skillet for a golden brown, crispy exterior.
- For larger batches, keep grilled quesadillas warm in a 200°F oven while preparing the others. Place the quesadillas on a sheet pan fitted with a wire rack to keep them from turning soggy.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
Quesadillas are one of my favorites for quick, easy meals, and this Reuben version brings bold flavors. If you try this recipe, I'd love to hear what you think!