These Corned Beef Swiss Reuben Quesadillas turn classic Reuben flavors into a quick, crispy sandwich-meets-taco. The warm, nutty Swiss melts into salty corned beef with tangy sauerkraut and creamy Russian dressing, all pressed in a golden tortilla. Each bite is gooey, savory, and bright with a little tang — perfect for a weeknight dinner, game-day snack, or easy lunch.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 4 quesadillas (1 quesadilla per serving)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 quesadilla):
- Calories per serving: 520 kcal
- Protein: 24 g
- Carbohydrates: 38 g
- Fat: 34 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 1400 mg
Why Make This Corned Beef Swiss Reuben Quesadillas
These quesadillas give you all the comfort of a Reuben sandwich with less fuss. They cook fast, the tortilla gets crisp and buttery, and the melted Swiss creates long, satisfying cheese pulls. The sauerkraut adds a bright, tangy contrast that cuts through the richness. Make them when you want something hearty, quick, and full of flavor.
How to Make Corned Beef Swiss Reuben Quesadillas
The method is simple: assemble, fold, and pan-fry until golden and melty. Staggered cooking lets the cheese fully melt and the tortilla brown evenly. Use a medium skillet and gentle heat for best texture.
Ingredients:
- 4 large flour tortillas
- 1 cup corned beef, sliced or shredded
- 1 cup Swiss cheese, shredded
- 1/2 cup sauerkraut, drained and pressed
- 1/4 cup Russian or Thousand Island dressing
- Butter or oil for frying
Directions:
Step 1: Preparation
Heat a skillet over medium heat. Drain and press the sauerkraut to remove excess liquid. If your corned beef is in larger pieces, slice or shred it so it layers nicely. Shred the Swiss cheese if not pre-shredded. Have the dressing nearby for spreading.
Step 2: Mixing
Spread Russian or Thousand Island dressing on one side of each tortilla. On half of each tortilla, layer corned beef, Swiss cheese, and drained sauerkraut. Use even amounts so each quesadilla has balanced flavor and melting cheese.
Step 3: Cooking
Fold the tortillas in half over the filling. Add butter or oil to the skillet and gently place the quesadillas in the hot pan. Cook for about 3–4 minutes on each side, pressing lightly with a spatula, or until the tortillas are golden brown and the cheese has melted.
Step 4: Finishing
Slice each quesadilla into wedges and serve immediately with additional dressing on the side for dipping. Let them rest 1 minute so the filling sets slightly and doesn’t spill out when you cut.
How to Serve Corned Beef Swiss Reuben Quesadillas
Serve hot with extra Russian or Thousand Island dressing for dipping. Add pickles or a small side salad to balance richness. For game day, cut into smaller wedges and arrange on a platter. You can also serve them with potato chips or a cup of soup for a fuller meal. For another crowd-pleasing appetizer, pair with beef bacon jalapeño popper cheese balls.
(Internal link: https://www.flavrecipes.com/beef-bacon-jalapeno-popper-cheese-balls/)
How to Store Corned Beef Swiss Reuben Quesadillas
- Refrigerator: Store cooled quesadillas in an airtight container for up to 3 days.
- Freezer: Wrap individual quesadilla wedges in foil and freeze in a sealed bag for up to 1 month. Reheat from frozen.
- Reheating: Re-crisp in a skillet over low-medium heat for 3–5 minutes per side, or unwrap and bake at 375°F (190°C) for 10–12 minutes until heated through. Avoid microwaving, which makes the tortilla soggy.
Expert Tips for Perfect Corned Beef Swiss Reuben Quesadillas
- Press the sauerkraut well to remove moisture; excess liquid makes the tortilla soggy.
- Use medium heat to let the cheese melt before the tortilla over-browns.
- If your skillet is small, cook in batches to avoid overcrowding.
- For extra crispness, spread a thin layer of butter on the outside of the tortilla before frying.
- Taste your corned beef first; if it’s very salty, reduce added salt elsewhere and use a milder dressing.
- Keep cheese evenly distributed and close to the edge so it bonds the tortilla layers when melted.
Delicious Variations
- Turkey Reuben Quesadilla: Swap corned beef for sliced turkey for a lighter version.
- Spicy Reuben Quesadilla: Add thinly sliced pickled jalapeños or a drizzle of sriracha to the filling.
- Melted Gruyère: Replace Swiss with Gruyère for a nuttier, richer cheese flavor.
- Rye-Tortilla Twist: Use large rye flour tortillas or brush flour tortillas with caraway seeds to echo classic Reuben bread.
- Vegetarian Reuben Quesadilla: Use smoked tempeh or seasoned vegan deli slices in place of corned beef and vegan Swiss cheese.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. Assemble un-cooked quesadillas, wrap tightly, and refrigerate up to 24 hours. Cook just before serving for the best texture.
Q: How do I prevent the quesadillas from getting soggy?
A: Press and drain the sauerkraut well. Use a light hand with dressing and cook on medium heat to crisp the tortilla quickly so moisture doesn’t soak in.
Q: Can I use rye bread instead of tortillas?
A: Yes. You can make a traditional Reuben on rye by assembling the same fillings between slices and grilling like a panini. Toast until the cheese melts.
Q: What if I don’t have Russian dressing?
A: Mix equal parts mayo and ketchup with a little sweet pickle relish and a splash of vinegar to mimic Russian/Thousand Island. Use Dijon for more tang.
Q: Are these safe to freeze after cooking?
A: Yes. Cool completely, wrap in foil or plastic, and freeze up to 1 month. Reheat in an oven or skillet to restore crispness.
Q: Can I make them in an air fryer?
A: Yes. Brush the outside with a little oil and air-fry at 375°F (190°C) for 6–8 minutes, flipping halfway, until golden and cheese is melted.
Conclusion
Give these Corned Beef Swiss Reuben Quesadillas a try when you want comfort food that’s fast and satisfying. They capture the tangy, salty, melty magic of a Reuben in a crisp, handheld form — great for busy nights or casual get-togethers. For another take on merging classic flavors with easy snacks, check out this Reuben Quesadilla resource: Reuben Quesadilla – Pudge Factor. Enjoy the melty cheese and tangy bite — you’ll likely make these again and again.
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Corned Beef Swiss Reuben Quesadillas
- Total Time: 22
- Yield: 4 servings 1x
- Diet: None
Description
These quesadillas turn classic Reuben flavors into a quick, crispy sandwich-meets-taco, featuring melted Swiss cheese, corned beef, and tangy sauerkraut.
Ingredients
- 4 large flour tortillas
- 1 cup corned beef, sliced or shredded
- 1 cup Swiss cheese, shredded
- 1/2 cup sauerkraut, drained and pressed
- 1/4 cup Russian or Thousand Island dressing
- Butter or oil for frying
Instructions
- Heat a skillet over medium heat. Drain and press the sauerkraut to remove excess liquid. Slice or shred corned beef and shred Swiss cheese if not pre-shredded.
- Spread Russian or Thousand Island dressing on one side of each tortilla. Layer corned beef, Swiss cheese, and drained sauerkraut on half of each tortilla.
- Fold tortillas in half over the filling. Add butter or oil to the skillet and place the quesadillas in the hot pan. Cook for about 3–4 minutes on each side until golden brown and cheese has melted.
- Slice each quesadilla into wedges and serve immediately with additional dressing on the side.
Notes
Press the sauerkraut well to remove moisture to avoid soggy tortillas. Cook on medium heat for best results.
- Prep Time: 10
- Cook Time: 12
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520
- Sugar: 4g
- Sodium: 1400mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
