Name: Corned Beef Swiss Reuben Quesadillas Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 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; 12 8-inch flour tortillas; 1 pound cooked corned beef, sliced; 12 slices Swiss cheese; 1 cup sauerkraut, drained; 3 tablespoons grapeseed oil or other neutral flavored oil for frying

If you're craving something crispy, melty, and packed with savory goodness, you're going to love this Corned Beef Swiss Reuben Quesadillas Recipe. It’s like your favorite Reuben sandwich and a quesadilla had a delicious love child—trust me, it’s a total game-changer for lunch or dinner!

The image shows several triangular layers of flatbread with a golden-brown crispy texture and a filling of pinkish meat and white cheese inside. The flatbread triangles are arranged around a black bowl with white floral patterns, which holds a light brown creamy dip. One flatbread triangle is dipped into the sauce, held by a woman’s hand. The whole setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Corned Beef Swiss Reuben Quesadillas Recipe
Top Tip
How to Serve Corned Beef Swiss Reuben Quesadillas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Corned Beef Swiss Reuben Quesadillas Recipe

Why You'll Love This Recipe

I have to admit, these Reuben quesadillas quickly became a favorite in my kitchen. They’re fun to make and even more fun to eat, especially when dipped into that rich, tangy homemade 1000 Island sauce.

Quick and Easy: Ready in just 15 minutes, perfect for busy weeknights or casual get-togethers.
Flavor Explosion: Tender corned beef, melted Swiss cheese, tangy sauerkraut—all wrapped up in a crispy tortilla.
Homemade Dipping Sauce: The 1000 Island sauce adds the perfect zesty touch, elevating every bite.
Great for Leftovers: These quesadillas reheat beautifully, making them ideal for meal prep or a quick snack.

Ingredients & Why They Work

Choosing quality ingredients really takes this dish over the top, so I always pick good cooked corned beef and make sure to drain my sauerkraut well to keep things crisp. Let’s break down what you’ll need and why each part is important.

Flat lay of a stack of round 8-inch flour tortillas, thin slices of marbled pink corned beef arranged neatly, several slices of pale yellow Swiss cheese with holes visible, a small white ceramic bowl filled with drained, shredded sauerkraut, a small white ceramic bowl holding a creamy pale pink mayonnaise-ketchup relish sauce with visible pickle bits, a small white ceramic bowl containing golden grapeseed oil, and three whole uncracked brown eggs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mayonnaise: The creamy base for our 1000 Island dipping sauce, giving it that rich texture.
Ketchup: Adds a subtle sweetness and tang to the sauce.
Sweet pickle relish: Provides a bit of crunch and that classic Reuben flavor.
Smoked paprika: Brings a smoky depth that pairs perfectly with the corned beef.
Garlic powder: Adds savory warmth without overpowering the dish.
Salt and black pepper: Essential for balancing and enhancing all the flavors.
Flour tortillas: The crispy, golden blanket that holds all the delicious fillings together.
Cooked corned beef: Tender and flavorful, it’s the star protein in this fusion creation.
Swiss cheese: Melts beautifully for that gooey, indulgent bite.
Sauerkraut: Adds a tangy crunch and authentic Reuben character—just be sure to drain it well!
Grapeseed oil: Neutral flavored oil preferred for frying to crisp up the quesadillas without overpowering flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Corned Beef Swiss Reuben Quesadillas Recipe is how easy it is to make it your own. Whether you're craving something a little lighter or want to add a seasonal twist, these quesadillas are a fantastic base for creativity.

Variation: I love swapping out the traditional flour tortillas for rye flour tortillas to bring a more authentic Reuben sandwich vibe. The subtle earthiness of rye adds a new layer of flavor that pairs beautifully with the tangy sauerkraut and melted Swiss cheese.
Vegetarian option: For a meat-free version, try using grilled portobello mushrooms or marinated tempeh instead of corned beef. It’s a delicious way to enjoy the combo without losing that satisfying savory bite.
Lightened-up version: If you prefer a lighter meal, reduce the amount of oil when frying or use a non-stick skillet and skip the oil entirely. You’ll still get a crispy, melty quesadilla without the extra fat.
Seasonal twist: When fall rolls around, I like adding thinly sliced apples along with the corned beef for a subtle sweet crunch that complements the smoky paprika in the dipping sauce.

Step-by-Step: How I Make Corned Beef Swiss Reuben Quesadillas Recipe

A white bowl filled with a creamy, light orange sauce speckled with small green and red herbs, with a silver spoon resting inside the bowl on the right side. The bowl is placed on a white marbled surface. Behind the bowl, there are four containers: a jar of sweet relish with green pickles visible inside on the left, a spice jar of paprika with a brown lid second from left, a large jar of Hellmann’s mayonnaise with olive oil in the middle, and a tall bottle of ketchup on the right. The sauce has a smooth, slightly thick texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the 1000 Island Dipping Sauce

Start by mixing the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper in a bowl. Stir until everything is blended into a smooth, creamy sauce that’s bursting with flavor. This sauce is the star partner for those crispy quesadilla wedges, so take a moment to taste and adjust the seasoning if you like. Set it aside while you assemble the quesadillas—this step takes just about 5 minutes and adds so much character!

Step 2: Build the Quesadillas Layer by Layer

Lay out six 8-inch flour tortillas on your workspace. Layer each one evenly with slices of tender, cooked corned beef—about a generous handful per quesadilla. Add two slices of Swiss cheese on top, then spoon on the well-drained sauerkraut, making sure not to add too much to avoid sogginess. Finally, gently cover each with another tortilla to form your quesadilla sandwich. This assembly takes around 5 minutes and sets you up for perfectly melted, flavorful layers inside.

Step 3: Heat the Oil and Prepare to Fry

Pour about 3 tablespoons of grapeseed oil into a large skillet and warm it over medium heat. You’ll know it’s ready when the oil starts to shimmer gently but isn’t smoking. Grapeseed oil works great here because of its neutral flavor and high smoke point, which helps you get that irresistible golden crust without overpowering the quesadillas’ savory fillings.

Step 4: Cook the Quesadillas Until Crispy and Melty

Place each quesadilla carefully in the hot skillet and cook for 2 to 3 minutes per side. Press down gently with a spatula as they cook to help everything melt together and get evenly crispy. You’re looking for a beautiful golden brown on the tortillas and gooey melted Swiss cheese inside. Don’t rush this step—patience results in the perfect balance of crunch and melty goodness.

Step 5: Slice and Serve with That Delicious 1000 Island Sauce

Once cooked, transfer the quesadillas to a cutting board and let them rest for a minute. This short rest helps the fillings set just enough so they don’t spill out when cutting. Slice each quesadilla into wedges—four per quesadilla works perfectly for sharing or individual portions. Serve warm alongside the homemade 1000 Island dipping sauce for dunking. The creamy, tangy sauce really elevates these fusion quesadillas into something truly special!

Top Tip

These Corned Beef Swiss Reuben Quesadillas Recipe tips will help you get that perfect crispy outside with gooey, melty cheese inside every time. A little know-how makes all the difference!

Drain the Sauerkraut Well: To avoid soggy quesadillas, make sure to press out as much liquid as possible from your sauerkraut before adding it. This keeps the tortillas crisp and the flavors balanced.
Press While Cooking: Gently press down on the quesadillas with a spatula while frying. This helps the cheese melt evenly and the tortillas get golden and crispy.
Use Neutral Oil: I love grapeseed oil here because it won’t overpower those classic Reuben flavors. It also gets hot fast and crisps the quesadilla beautifully.
Don’t Overfill: Resist the urge to pile in too much corned beef or cheese. A balanced filling ensures even melting and crispiness without making the quesadilla too heavy to flip.

How to Serve Corned Beef Swiss Reuben Quesadillas Recipe

The image shows seven thick, round flatbreads with a golden to dark brown toasted top layer, some parts almost charred, giving a slightly uneven pattern. Each flatbread has two layers, with a visible middle filling that looks dark reddish brown, peeking out on some sides, suggesting a stuffed inside. The flatbreads are placed close together on a shiny metal wire cooling rack, which is set over a metal tray beneath. The background behind the flatbreads is a white marbled texture, and some colorful items and containers are faintly visible in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle freshly chopped parsley or green onions on top for a pop of color and freshness. A few dill pickle slices on the side or a small pinch of black pepper over the quesadilla wedges add delightful accents to the flavor.

Side Dishes

Serve these quesadillas with a crisp simple green salad dressed lightly in lemon vinaigrette, or pair with crispy kettle-cooked potato chips for that classic deli feel. A tangy coleslaw or even baked sweet potato fries complement the rich and savory flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Corned Beef Swiss Reuben Quesadillas tightly in plastic wrap or foil and store in an airtight container in the refrigerator. They will stay good for up to 3 days.

Freezing

You can freeze cooked quesadillas by wrapping each one individually in plastic wrap and then placing in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For the crispiest results, reheat quesadillas in a skillet over medium heat for 2-3 minutes per side until warmed through and crispy again. Alternatively, an air fryer works great too—about 3-4 minutes at 350°F (175°C). Microwaving is fastest but may yield a softer texture.

Frequently Asked Questions:

Can I use rye tortillas instead of flour tortillas?

Absolutely! Using rye flour tortillas adds an authentic Reuben flavor profile reminiscent of classic rye bread while still giving you that quesadilla crisp.

What can I substitute if I don’t have grapeseed oil?

You can use vegetable oil or canola oil as a neutral-flavored alternative. Avoid using strongly flavored oils like olive oil that might compete with the classic Reuben taste.

How do I prevent my quesadillas from getting soggy?

Make sure your sauerkraut is well drained before adding it, and avoid overfilling the quesadillas. Cooking over medium heat and pressing down gently while frying also helps create a crispy texture.

Can I make the 1000 Island dipping sauce ahead of time?

Yes! The sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. The flavors actually meld and improve when allowed to rest.

Final Thoughts

Making these Corned Beef Swiss Reuben Quesadillas Recipe at home brings together the best of two iconic favorites – the hearty, savory Reuben and the crispy, cheesy quesadilla. They’re fun, fast, and unfailingly delicious. I hope you enjoy creating and sharing this recipe as much as I do – it’s a keeper for any casual lunch or cozy dinner night!