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Reuben Quesadillas with Corned Beef and Swiss

A crispy, cheesy twist on the classic sandwich. These quesadillas are packed with savory corned beef, tangy sauerkraut, and melted Swiss cheese, served with a side of creamy Russian dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 quesadillas
Course: Appetizer, Dinner, Lunch
Cuisine: American, Irish-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla
  • 4 large flour tortillas burrito size
  • 2 cups corned beef cooked and shredded or deli sliced
  • 2 cups Swiss cheese shredded
  • 1 cup sauerkraut well drained
  • 2 tbsp unsalted butter for frying
  • 1 tsp caraway seeds optional
Russian Dressing
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup or chili sauce
  • 1 tsp horseradish prepared
  • 1 dash Worcestershire sauce

Equipment

  • Large Skillet or Griddle
  • Spatula
  • Knife or Pizza Cutter
  • Box Grater

Method
 

  1. Drain the sauerkraut thoroughly by squeezing it in a paper towel or clean kitchen cloth to remove excess moisture.
  2. In a small bowl, whisk together mayonnaise, ketchup, horseradish, and Worcestershire sauce. Set aside.
  3. Lay out tortillas. Sprinkle 1/4 cup of Swiss cheese on one half of each tortilla.
  4. Top the cheese with corned beef, drained sauerkraut, and caraway seeds (if using).
  5. Top the meat mixture with another 1/4 cup of Swiss cheese, then fold the tortilla in half to close.
  6. Melt butter in a large skillet over medium heat.
  7. Place quesadillas in the skillet (work in batches if necessary). Cook for 3-4 minutes per side until golden brown and cheese is fully melted.
  8. Remove from pan, let rest for 1 minute, cut into wedges, and serve with the Russian dressing.

Notes

Ensure you drain the sauerkraut very well, otherwise the quesadillas will become soggy.