Craving the classic flavors of a Reuben sandwich but want something a little crispier and more snackable? Reuben Quesadillas are the perfect mashup of a traditional deli Reuben and a cheesy, golden quesadilla. They’re quick to make, packed with flavor, and ideal for lunch, a game-day snack, or even a casual dinner. If you love that combo of corned beef, Swiss cheese, and sauerkraut, this recipe will be a new favorite!
What I love about these Reuben Quesadillas is how they always hit the spot. They’re crispy, cheesy, salty, and tangy. The corned beef brings that deli flavor, the sauerkraut adds the perfect amount of bite, and the melty Swiss cheese ties it all together. But the real magic happens when it’s all wrapped up in a golden, crispy tortilla. It’s like the best parts of a Reuben sandwich, but with a satisfying, buttery crunch that makes it even better.
I love making these for lunch or a quick dinner, but they’re also perfect for game day or movie night — just cut them into wedges and watch them disappear. You can customize them too — a drizzle of Thousand Island dressing or a little extra cheese makes them even more irresistible. And if you’ve got leftover corned beef, this is hands-down the best way to use it up!
Ingredients
- Large flour tortillas – You can use any size tortillas, but I love the big burrito sized ones. Just make sure they fit in your skillet.
- Corned beef – Thinly sliced. You can use leftover corned beef or buy it sliced from the deli.
- Sauerkraut – Drained and squeezed dry.
- Swiss cheese – Shredded. I’ve also used milder Jarlsberg cheese in this recipe, and it’s tasty too.
- Thousand Island dressing – Plus more for dipping.
- Butter – Divided
- Caraway seeds – Optional.
How to make Reuben Quesadillas
- Preheat a large skillet or griddle over medium heat.
- Spread butter on one side of a tortilla and place it butter-side down in the skillet.
- Spread a tablespoon of Thousand Island dressing over the tortilla. Layer on ¼ cup of Swiss cheese, half of the corned beef, half of the sauerkraut, and another ¼ cup of cheese. Sprinkle with 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 the bottom is golden and crispy. Carefully flip and cook the other side until crisp and the cheese is melted.
- Repeat with the remaining ingredients to make the second quesadilla.
- Cut into wedges and serve hot 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—it melts better and gives a richer flavor. If Swiss is too strong for you, Jarlsberg is a good, milder alternative. I’ve tested this recipe with both cheeses and they’re equally good!
- Make sure to drain and squeeze the sauerkraut well to avoid soggy quesadillas.
- Cook them low and slow so the cheese melts in the middle without the tortillas burning.
- Add a side of pickles for a classic Reuben touch.
Recommended
Make It A Meal
Pair these Reuben Quesadillas with a bowl of tomato soup, crispy fries, or a green salad for a balanced meal. For something heartier, add a side of coleslaw or potato salad.
Storage
Store leftover quesadillas in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat until crispy. Freezing isn’t recommended since the texture of the tortillas and cheese may suffer.
Reuben Quesadillas
Ingredients
- 4 large flour tortillas
- 8 ounces corned beef thinly sliced
- 1 cup sauerkraut drained and squeezed dry
- 1 ½ cups shredded Swiss cheese
- 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—it melts better and gives a richer flavor. If Swiss is too strong for you, Jarlsberg is a good, milder alternative.
- Make sure to drain and squeeze the sauerkraut well to avoid soggy quesadillas.
- Cook them low and slow so the cheese melts in the middle without the tortillas burning.
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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.