Enjoy the wonderful flavors of a corned beef Reuben sandwich folded inside of a tortilla in this cheesy and crispy quesadilla.
Corned beef Reubens have always been one of my favorite sandwiches. So, I love finding new ways to enjoy these flavors - like the time I created these Reuben nachos, for instance.
Why you will love this
Ingredients
- Corned beef - This is a great way to use up leftover corned beef around St. Patrick's Day. Or use deli-sliced corned beef to enjoy this quesadilla any time!
- Swiss cheese - Freshly shred your own or use deli-sliced. I love using baby Swiss because it has a softer consistency and melts beautifully.
- Thousand Island or Russian dressing - Store-bought dressing adds convenience, but if you have a homemade version you love, feel free to use it.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Heat a skillet or griddle over medium heat.
- On half of a tortilla, layer cheese, corned beef, and sauerkraut. Drizzle some dressing on top of the kraut. Top with more cheese. Fold the other half of the tortilla over the filling.
- Spread some butter in the skillet and place the quesadilla in the pan. Cook until golden brown, 3-5 minutes. Flip and cook on the other side until brown, another 3-5 minutes.
- Remove and slice into wedges. Serve with extra dressing for dipping.
Tips for making
- 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-degree oven while preparing the others. Place the quesadillas on a sheet pan fitted with a wire rack to keep them from turning soggy.
Serving ideas
These quesadillas can be served as an appetizer, lunch, or dinner. Serve with chips and coleslaw or with roasted potatoes for a heartier meal.
Faq's
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 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 give them a beautiful golden brown color.
Equipment
Non-stick skillet or griddle | Measuring cups and spoons
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Corned Beef Reuben Quesadilla
Ingredients
- 2 8-inch flour tortillas
- 1 ⅓ cup shredded Swiss cheese (or 4-6 deli slices)
- 6 slices deli corned beef (or leftover, sliced thin)
- ½ cup sauerkraut (drained to remove excess moisture)
- 2 tablespoons Thousand Island dressing (plus more for dipping)
- butter (for grilling)
Instructions
- Preheat a non-stick skillet over medium heat.
- Meanwhile, assemble the quesadillas. On half of each tortilla, layer cheese, corned beef and sauerkraut. Drizzle with dressing. Top with remaining cheese and fold the other half of the tortilla to close.
- 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 golden brown.
- Slice into wedges and serve with extra dressing for dipping.
Notes
- 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-degree 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 upon the exact amounts and specific ingredients used.
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