Can I make these ahead of time?

Yes! You can assemble the quesadillas ahead and store them in the fridge for a few hours before cooking.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 5 days.

Absolutely. After cooking, let them cool completely. Place parchment paper between each quesadilla and freeze for up to 3 months.

What’s the best way to reheat?

For best results, reheat in: An oven (for crispiness) An air fryer (my personal favorite) Avoid the microwave if you can—it makes them soft instead of crispy.

Can I use deli corned beef?

Yes! Deli-sliced corned beef works perfectly and saves time.

Corned Beef and Swiss Reuben Quesadillas: 15-Minute Favorite

Description

Corned Beef and Swiss Reuben Quesadillas are a quick and comforting mashup of a classic Reuben sandwich and a crispy, cheesy quesadilla. Served with a creamy homemade 1000 Island dipping sauce, this easy recipe is perfect for lunch, dinner, or a hearty snack.

Ingredients

Scale

For the 1000 Island Sauce

3/4 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the quesadillas

12 8-inch flour tortillas
1 pound cooked corned beef, sliced
12 slices Swiss cheese
1 cup sauerkraut, drained well
3 tablespoons grapeseed oil or other neutral oil

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Refrigerate until ready to serve.
Lay 6 tortillas on a clean work surface. Top each tortilla with 1 slice of Swiss cheese, a portion of corned beef, a spoonful of drained sauerkraut, and another slice of Swiss cheese.
Place the remaining 6 tortillas on top to form quesadillas.
Heat a large skillet over medium-high heat.
Add about 1/2 tablespoon of oil to the skillet and cook each quesadilla on both sides until golden brown and crispy and the cheese is melted.
Repeat with the remaining quesadillas, adding more oil as needed.
Let the quesadillas rest for 1 minute, then cut into wedges.
Serve warm with the homemade 1000 Island dipping sauce.

Notes

Drain the sauerkraut well so the quesadillas stay crisp instead of soggy.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze cooked quesadillas with parchment or wax paper between each one for up to 3 months.
Thaw overnight in the refrigerator and reheat in the oven or air fryer until hot and crispy.
An air fryer or oven works better than the microwave for reheating because it keeps the tortillas crisp.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Lunch, Dinner, Appetizer
Method: Skillet
Cuisine: Irish-inspired, American

Nutrition

Serving Size: 1 serving
Calories: 673
Sugar: 6 g
Sodium: 2014 mg
Fat: 46 g
Saturated Fat: 14 g
Unsaturated Fat: 30 g
Trans Fat: 1 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 84 mg