This easy Reuben Quesadilla recipe will be your new favorite way to use leftover corned beef! With melty Swiss cheese, sauerkraut, and a surprise ingredient that makes the tortilla taste like rye bread, these corned beef quesadillas are sure to please even the most discerning sandwich lover!
Hold the Bread…
A classic reuben sandwich is one of our family’s favorite sandwich recipes – so much so that I’ve even made homemade smoked pastrami from scratch using beef brisket (15 day brining period and all!).
So when my wife suggested that we make a reuben quesadilla from our leftover corned beef from St. Patrick’s Day, I was on board!
This easy quesadilla tastes just like the Reuben sandwich that we know and love – with tender corned beef, melty Swiss cheese, tangy sauerkraut, and a drizzle of Thousand Island dressing, all pressed to perfection on a hot griddle.
But since we used low carb tortillas, it’s approved for our carb-conscious lifestyle. Whether you go the lower carb route like we did, or you substitute a regular flour tortilla, this spin on the classic sandwich is perfect if you love a good Reuben!
*And be sure to check out our fantastic Reuben in a Bowl recipe for another healthy corned beef dinner idea!
Reuben Quesadilla Video
More of a visual learner? Watch me make this awesome quesadilla recipe (and see how I make my oven-roasted corned beef) on my YouTube channel here:
The Secret Ingredient
Caraway seeds! Open a jar of this spice and give it a good sniff, and you’ll swear that you were smelling a slice of rye bread. These seeds are what give rye bread it’s distinct flavor, and when you add them to the outside of the toasted tortilla, your corned beef quesadillas have more of that classic Reuben taste!
Corned Beef Suggestions
Here’s a quick overview of how we make our corned beef and cabbage recipe every St. Patrick’s Day:
- Rinse Your Corned Beef: Start by rinsing off the corned beef to remove any excess brine and packaging residue.
- Prepare the Cooking Liquid: Pour about two and a half cups of water into a small saucepan and bring it to a boil. Add the seasoning packet that comes in the package of corned beef to the water to dissolve.
- Cook the Corned Beef: Place the rinsed corned beef in the roaster fat side up, pour in the seasoned water, and cover the roasting pan with aluminum foil. Bake in the oven at 325°F for about two hours.
- Add Vegetables: After two hours, add the vegetables including rough chopped cabbage, carrots, and onion around the beef. Cover with foil again, and cook an additional 1.5 to 2 hours, or until the beef is tender.
- Rest and Refrigerate: Serve the oven roasted corned beef, and refrigerate leftovers to use for these fantastic quesadillas. Then, thinly slice the leftover corned beef against the grain to use for this recipe.
*TIP – If you don’t have leftover roasted corned beef, then you can substitute deli-sliced corned beef from your local grocery store. This reuben quesadilla will still be fantastic! Or use sliced turkey for a leaner option more like a Rachel sandwich.
How to Make a Reuben Quesadilla
The process for making these reuben quesadillas is similar to pretty much any quesadilla recipe that you make in a skillet or on the griddle. Here’s a look at each step:
Step 1: Heat the corned beef and sauerkraut – Place the sliced corned beef and sauerkraut on the griddle or in the skillet to heat and drain off some of the excess sauerkraut juice.
Step 2: Butter the heated griddle or skillet – Add about 1 tablespoon of butter to the cooking surface, and spread it around in a circular shape about the same size as your tortilla. Sprinkle caraway seeds in the melted butter, then place your tortilla on top to pick up the toasted seeds, which add that distinct rye bread flavor.
Step 3: Build the quesadilla – Add 2-3 slices of Swiss cheese to the tortilla, and drizzle on some of the Thousand Island dressing. Then, add the heated slices of corned beef and the sauerkraut to the tortilla, keeping those ingredients on one half so that the quesadilla is easy to fold.
Step 4: Fold and continue to cook – Fold the tortilla in half and press down slightly to ensure everything adheres together nicely. Allow the quesadilla to cook on the first side for about 3-4 minutes, then flip and continue to cook until evenly crispy on both sides. *And notice the caraway seeds sticking to the outside of the tortilla? Extra reuben flavor!
Reuben Quesadilla
Ingredients
- 1 burrito sized flour tortilla
- ¼ lb cooked corned beef sliced thin
- ¼ cup sauerkraut drained
- 1 tablespoon butter
- 3 slices Swiss cheese
- 2 tablespoons Thousand Island dressing plus more for dipping
- caraway seeds optional
Instructions
- Heat griddle or skillet over medium heat.
- Add sliced corned beef and drained sauerkraut to separate areas of the cooking surface in a thin layer. Stir occasionally until heated through. Then move to the side of the griddle, or remove from the skillet.
- Add about 1 tablespoon of butter to the cooking surface, and spread it around in a circular shape about the same size as your tortilla. Sprinkle caraway seeds in the melted butter, then place your tortilla on top to pick up the toasted seeds.
- Spread Swiss cheese out on the tortilla, and drizzle on about 2 tablespoons of Thousand Island dressing. Then add the heated slices of corned beef and the sauerkraut to the tortilla, keeping those two ingredients on one half so that the quesadilla is easy to fold. Allow the tortilla to cook open-faced on the griddle or in the skillet for about 1-2 minutes before folding.
- Fold the tortilla in half and press down slightly to ensure everything adheres together nicely. Allow the quesadilla to cook on the first side for about 3-4 minutes, then flip and continue to cook an additional 3-4 minutes, or until evenly golden brown on both sides.
- Once the tortilla is golden brown and the cheese is melted through, transfer the reuben quesadilla to a cutting board. Allow to rest about 2 minutes, then slice into 3 triangles. Serve warm with extra Thousand Island for dipping.
Video
Notes
- If using leftover corned beef, be sure to slice it against the grain for extra tenderness. Or pick up some thinly sliced corned beef from the deli counter.
- Draining the sauerkraut and then warming it up on the griddle helps it lose excess moisture that would otherwise make your quesadilla soggy.
- The caraway seeds are optional, but they give the tortilla that rye bread flavor that’s synonymous with a classic Reuben sandwich. They may be difficult to find, but look in the spice aisle of the grocery store. You can use the same caraway seeds for this Reuben in a Bowl recipe: https://theflattopking.com/reuben-in-a-bowl/
- For a leaner option, try substituting deli-sliced turkey for the corned beef, similar to a Rachel sandwich.
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