Reuben Quesadillas

Slices of a corned beef quesadilla next to a little dish of thousand island dressing

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.

Prep Time15

Cook Time6

Total Time21

Course: Main Course

Cuisine: American

Keyword: corned beef quesadillas, leftover corned beef recipes, recipes with corned beef

Servings: servings

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.

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