Reuben Quesadillas
Add Preferred SourceReuben Quesadillas are a fusion of the classic grilled Reuben and the cheesy, crispy goodness of a quesadilla, and they’re my new favorite! Whether you’re making them for a quick lunch, game-day snack, or an easy weeknight dinner, this recipe will hit the spot.
I loooove these Reuben Quesadillas. It helps that I’m a Reuben fan to begin with. There’s just something so delicious about the combination of flavors: cheese, corned beef (or pastrami), tany sauerkraut, and Thousand Island dressing.
Add some buttery, toasty and crispy tortillas, and I’m in food heaven.
So easy to make and the perfect use of leftover corned beef, do yourself a favor and try these Reuben quesadillas – just make extra, ’cause they’ll get gobbled up quickly!
Ingredients
- Flour tortillas – Use the large tortillas, or you can make more quesadillas if you use the medium sized tortillas. I’ve tested it both ways and they both work!
- Corned beef – Thinly sliced. This is the perfect use of leftover corned beef, or buy it thinly sliced from the deli.
- Sauerkraut – Drained and squeezed dry.
- Swiss cheese – If you aren’t a fan of tangy Swiss cheese, try Jarlsberg. It’s milder and creamier, and perfect in these easy quesadillas.
- Thousand Island dressing – Plus more for serving.
- Butter – I cook with salted butter. You’ll need soft butter for buttering the outside of the tortillas.
How To Make Reuben Quesadillas
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat a large skillet or griddle over medium heat. This heat level allows the tortillas to crisp evenly while the filling warms through without burning.
Butter one side of a tortilla and place it butter-side down into the hot skillet. Spread the Thousand Island dressing evenly over the tortilla, then layer on the cheese, corned beef, sauerkraut, and remaining cheese to help everything melt together.
Butter one side of a second tortilla and place it on top of the filling, butter-side up. Cook for 2–3 minutes, or until the bottom tortilla is golden brown and crispy and the cheese has begun to melt.
Carefully flip the quesadilla using a wide spatula and cook the second side for another 2–3 minutes, until golden brown and crisp and the filling is heated through.
Transfer the quesadilla to a cutting board and let it rest for 1–2 minutes so the cheese can set slightly. Slice into wedges and serve hot with extra Thousand Island dressing for dipping.
Chef Jenn’s Tips
- Use freshly shredded Swiss cheese for better melting and flavor. If Swiss cheese is too strong for you, try Jarlsberg. It has a similar flavor profile but much milder.
- Drain and squeeze the sauerkraut well to prevent soggy quesadillas.
- Cook the quesadillas over medium heat to allow the cheese to melt fully without burning the tortillas. To flip them, place an upside down plate over the top of the tortilla, then holding the plate with one hand, flip the pan and slide the quesadilla onto the plate, then slide it back into the pan with the untoasted side down.
- Serve with a side of pickles for that classic deli touch.
Make It A Meal
Reuben Quesadillas pair perfectly with a warm bowl of tomato soup, a side of crispy fries, or a fresh green salad. For a heartier meal, serve them with a side of coleslaw or potato salad.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until crispy again. Freezing is not recommended as it may affect the texture of the tortillas and cheese.
Reuben Quesadillas
Ingredients
- 4 large flour tortillas
- 8 ounces corned beef thinly sliced
- 1 cup sauerkraut drained and squeezed dry
- 1 ½ cups Swiss cheese shredded
- ¼ cup Thousand Island dressing plus more for serving
- 2 tablespoons butter divided
- 1 teaspoon caraway seeds optional
Instructions
- Preheat a large skillet or griddle over medium heat.
- Butter one side of a tortilla and place it butter-side down into the skillet.
- Spread 1 tablespoon of Thousand Island dressing over the tortilla in the skillet.
- Layer ¼ cup of cheese, half the corned beef, half the sauerkraut, another ¼ cup of cheese, and caraway seeds if using.
- Butter one side of another tortilla and place it on top of the filling, butter-side up.
- Cook for 2-3 minutes or until golden brown and crispy, then flip and cook the other side until golden brown and crispy. Repeat with remaining quesadillas.
- Slice into wedges and serve hot with extra Thousand Island dressing for dipping.
Notes
Chef Jenn’s Tips
- Use freshly shredded Swiss cheese for better melting and flavor. If Swiss cheese is too strong for you, try Jarlsberg. It has a similar flavor profile but much milder.
- Drain and squeeze the sauerkraut well to prevent soggy quesadillas.
- Cook the quesadillas over medium heat to allow the cheese to melt fully without burning the tortillas.
- Serve with a side of pickles for that classic deli touch.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
