These Reuben Quesadillas are loaded with corned beef, sauerkraut, Swiss cheese, and Thousand Island Dressing. A quick recipe for leftover corned beef that makes an easy lunch or dinner.
More Reuben flavors reinvented include our Reuben dip and Reuben pinwheels!
Easy Corned Beef Quesadillas
If you’re making corned beef and cabbage to celebrate St. Patrick’s Day, you’ll want to keep this recipe for Reuben Quesadillas handy!
Flour tortillas are filled with corned beef, shredded Swiss, sauerkraut, and Thousand Island Dressing, along with some spicy mustard and dill pickles, for a flavorful twist on the classic sandwich. It’s a great recipe for leftover corned beef but you can also buy some at the deli counter so you can enjoy this quick and easy recipe year-round.
What Is A Reuben?
A classic Reuben is basically a grilled cheese sandwich on rye bread, with corned beef, Swiss cheese, sauerkraut, and Thousand Island (or Russian) dressing. It’s actually one of the most ordered sandwiches in the country!
Ingredients Needed
These quesadillas are made with many of the same ingredients as a classic Reuben, plus a few tasty additions.
(Scroll below to the printable recipe card for details and measurements.)
- Butter – I recommend unsalted so you can control the salt level, as corned beef can be quite salty.
- Onion – Sauteed for extra flavor.
- Salt & pepper – For flavor.
- Corned beef – You can either use leftovers from your corned beef and cabbage or grab some from the deli.
- Thousand Island Dressing – We love our homemade Thousand Island Dressing but you can also grab a bottle of Kraft at the store.
- Spicy brown mustard – Adds a tangy, slightly spicy undertone to the quesadillas.
- Flour tortillas – You’ll want large, burrito-size tortillas for these corned beef quesadillas.
- Dill pickles – Adds a little texture plus a bit of briny flavor.
- Sauerkraut – Drain and squeeze out any excess moisture to prevent the quesadillas from becoming soggy.
- Swiss cheese – If you can shred your own cheese, I recommend it. It will melt so much better.
How to Make Reuben Quesadillas
These corned beef quesadillas come together in a matter of minutes. Perfect for a lunch or light weeknight dinner!
(Scroll below to the printable recipe card for details and measurements.)
- Cook the onions and corned beef. Melt the butter in a skillet, then add the onion. Season with salt and pepper. Cook until tender, then add the corned beef and cook until browned. Transfer to a bowl. Wipe the skillet clean.
- Assemble the quesadillas. Spread 1 & 1/2 teaspoons of Thousand Island Dressing on half of each tortilla and the spicy mustard on the other half. Divide the corned beef mixture, dill pickles, sauerkraut, and cheese among the four tortillas, placing it all on the dressing side. Fold over the side with the mustard.
- Cook the quesadilla. Heat 1/2 a tablespoon of butter over medium heat. Cook 2 folded quesadillas on medium low until golden brown and crisp. Repeat with the remaining 2 quesadillas.
- Enjoy. Slice the quesadillas and enjoy!
Tips for Success
Here are a few tips for making these Reuben quesadillas.
- Use leftover corned beef. This is a great leftover corned beef recipe, which is why I love to serve it up for lunch in the days following St Patrick’s Day.
- Drain the ingredients well. Be sure to squeeze all excess moisture from the sauerkraut and to not add any pickle juice, as it can cause the tortilla to become soggy.
- Don’t overstuff the quesadillas. You want to be able to fold the quesadilla without there being a heaping pile in the center, so try to spread the ingredients evenly and not go overboard loading them up.
- Use freshly shredded cheese. Freshly grated Swiss cheese will melt much better than the pre-packaged kind.
Serving Suggestions
I love to serve these corned beef quesadillas with a side of Thousand Island Dressing for dipping and a dill pickle spear. It’s the perfect combination of flavors, plus it makes for a quick and easy lunch. If desired, you could always add some potato chips or French fries to make it a heartier meal.
How to Store & Reheat Leftovers
Quesadillas are always best when served immediately. However, any leftovers can be kept in a ziploc bag in the fridge for a day or two. Note that moisture from the filling may begin to seep out and soften the tortillas. Just reheat on a skillet until the cheese has melted again and the tortilla crisps up.
More Recipes with Corned Beef:
- Reuben Dip
- Corned Beef Hash
- Slow Cooker Corned Beef & Cabbage
- Reuben Pinwheels
- Reuben Pretzel Sliders
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Reuben Quesadillas
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion , diced
- 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 4 ounces thick-sliced corned beef (about 1/4-inch thick), roughly chopped
- 3/4 cup Thousand Island Dressing , divided
- 4 teaspoons spicy brown mustard
- 4 large (burrito size) flour tortillas
- 1/4 cup very finely diced dill pickle (from about 1/2 a pickle)
- 1/2 pound sauerkraut , drained and excess moisture squeezed out
- 6 ounces shredded Swiss cheese
Instructions
- Heat 1 tablespoon butter in a large shallow nonstick skillet over medium-high heat. Add the onion, season with the salt and pepper and cook, stirring, until tender, about 4 minutes. Add the corned beef and cook until browned and heated through, 2 to 3 minutes. Transfer the onion and corned beef to a bowl. Wipe out the skillet with a paper towel.
- Lay the 4 tortillas on a work surface. Spread 1 & 1/2 teaspoons of the dressing in a thin layer over one half and spread 1 teaspoon mustard over the other half. Divide the onion and corned beef mixture, diced dill pickles, sauerkraut, and cheese among the tortillas on the side with the dressing; then fold the other half over (with the mustard) so you have a half moon.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 folded quesadillas, then reduce the heat to medium-low and cook until golden brown and crisp, about 3 minutes per side. Remove to a cutting board. Repeat with the remaining 1/2 tablespoon butter and 2 quesadillas.
- Slice the quesadillas into 3 wedges each. Serve with dill pickle spears and place the remaining dressing in a little bowl for dipping.
