Reuben Quesadilla

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!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: corned beef quesadilla, leftover corned beef recipes, reuben quesadilla recipe, Reuben quesadillas

Servings: quesadilla

Calories: 745kcal

Author: Neal Williams

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.

Nutrition