Reuben Quesadillas
Love the bold flavors of a classic Reuben sandwich? Imagine all that deliciousness packed into a crispy, cheesy quesadilla! This creative twist brings together the savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing, all wrapped in a golden, crunchy tortilla. Whether you’re whipping up a quick lunch, a satisfying snack, or a simple dinner, these Reuben Quesadillas will become a favorite in no time.
These easy Reuben Quesadillas are one of my favorites. They’re super easy to make, and loaded with plenty of cheese, tender corned beef, and sauerkraut, they’re packed with flavor.
Who doesn’t love quesadillas? Ready in under 30 minutes, they’re perfect for a quick dinner or lunch. And, they’re made in 1 skillet so there’s hardly any cleanup. I also love making them outside on my Blackstone where I can make a whole bunch of them at once.
Got leftover corned beef or you’re just craving something different? Give these Reuben Qeusadillas a try – I bet you’ll love them!
Ingredients
- Large flour tortillas
- Corned beef – Thinly sliced.
- Sauerkraut – Drained and squeezed dry.
- Shredded Swiss cheese
- Thousand Island dressing – Plus more for dipping.
- Butter – Divided
- Caraway seeds – Optional.
How To Make Reuben Quesadillas
- Heat a large skillet or griddle over medium heat.
- Spread a thin layer of butter on one side of a tortilla and place it, butter-side down, in the skillet.
- Spread 1 tablespoon of Thousand Island dressing over the tortilla.
- Sprinkle 1/4 cup of Swiss cheese over the dressing, then add half the corned beef and half the sauerkraut. Top with another 1/4 cup of cheese and sprinkle caraway seeds if using.
- Butter one side of a second tortilla and place it on top, butter-side up.
- Cook for 2-3 minutes or until the bottom is golden brown and crisp. Flip carefully and cook for another 2-3 minutes until both sides are evenly crispy and the cheese is melted.
- Repeat the process with the remaining ingredients.
- Slice into wedges and serve warm with extra Thousand Island dressing for dipping.
Step by Step Process
and cook until crispy and melted.
Chef Jenn’s Tips
- Use freshly shredded Swiss cheese for optimal melting and a richer flavor. If you prefer a milder taste, try Jarlsberg.
- Squeeze excess liquid from the sauerkraut to keep your quesadillas crisp and not soggy.
- Keep the heat at medium to allow the cheese to melt thoroughly while preventing the tortillas from burning.
- Add a side of pickles for a true deli-style experience.
Make It A Meal
Reuben Quesadillas pair wonderfully with a bowl of hot tomato soup, a side of crunchy fries, or a crisp green salad. For a more filling meal, serve alongside coleslaw or potato salad. Don’t forget the pickles!
Storage
Store any leftover quesadillas in an airtight container in the refrigerator for up to three days. To reheat, warm them in a skillet over medium heat to restore their crispiness. Freezing is not recommended, as it can alter the texture of the tortillas and cheese.
Reuben Quesadillas
Ingredients
- 4 large flour tortillas
- 8 ounces corned beef thinly sliced
- 1 cup sauerkraut well-drained and squeezed dry
- 1 ½ cups shredded Swiss cheese
- ¼ cup Thousand Island dressing plus extra for dipping
- 2 tablespoons butter divided
- 1 teaspoon caraway seeds optional
Instructions
- Heat a large skillet or griddle over medium heat.
- Spread a thin layer of butter on one side of a tortilla and place it, butter-side down, in the skillet.
- Evenly spread 1 tablespoon of Thousand Island dressing over the tortilla.
- Sprinkle 1/4 cup of Swiss cheese over the dressing, then add half the corned beef and half the sauerkraut. Top with another 1/4 cup of cheese and sprinkle caraway seeds if using.
- Butter one side of a second tortilla and place it on top, butter-side up.
- Cook for 2-3 minutes or until the bottom is golden brown and crisp. Flip carefully and cook for another 2-3 minutes until both sides are evenly crispy and the cheese is melted.
- Repeat the process with the remaining ingredients.
- Slice into wedges and serve warm with extra Thousand Island dressing for dipping.
Notes
Chef Jenn’s Tips
- Use freshly shredded Swiss cheese for optimal melting and a richer flavor. If you prefer a milder taste, try Jarlsberg.
- Squeeze excess liquid from the sauerkraut to keep your quesadillas crisp and not soggy.
- Keep the heat at medium to allow the cheese to melt thoroughly while preventing the tortillas from burning.
- Add a side of pickles for a true deli-style experience.
