Reuben Quesadillas

Sliced quesadilla with a browned crust, served with a bowl of creamy sauce garnished with chopped herbs on top.

No ratings yet

Reuben Quesadillas are a crispy, melty fusion of a classic deli sandwich and a cheesy quesadilla. Stuffed with savory corned beef, tangy sauerkraut, Swiss cheese, and creamy dressing, this quick and easy dish is perfect for a flavorful lunch, dinner, or party appetizer.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Main Course

Cuisine: American, Irish-Inspired

Keyword: Easy quesadilla recipe, Reuben quesadilla

Servings: servings

Calories: 481kcal

Author: Chef Jenn

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.
Add a side of pickles for a classic Reuben touch.

Nutrition