Reuben Quesadillas Recipe

There’s something undeniably comforting about the combination of flavors in a classic Reuben sandwich. Tangy sauerkraut, savory corned beef, gooey Swiss cheese, and zesty Russian dressing—what’s not to love? Now, imagine all of that melty, delicious goodness tucked inside a crispy, golden tortilla. That’s the magic of Reuben Quesadillas!

I stumbled upon this idea during a fridge cleanout, looking for an easy way to use up leftover corned beef from a St. Patrick’s Day feast. It quickly became a family favorite, perfect for quick lunches or a fun dinner twist on a classic deli staple. Let’s dive into why this recipe is destined to be your new favorite way to enjoy quesadillas!

Why You’ll Love This Reuben Quesadillas Recipe

Get ready to fall head over heels for this mouthwatering fusion of flavors and textures. Reuben Quesadillas bring together the best of two worlds: the comfort of a Reuben sandwich and the ease of a quesadilla.

First, they’re incredibly quick and easy to make. In less than 20 minutes, you can whip up a batch of these crowd-pleasers, making them perfect for busy weeknights or impromptu gatherings.

Next, they’re surprisingly budget-friendly. This recipe uses a handful of ingredients you might already have on hand, like tortillas, deli meat, and cheese, making it an affordable meal or snack option.

These quesadillas are also versatile. Whether you stick with the traditional Reuben ingredients or add your own creative twist, the possibilities are endless.

Finally, they’re a hit with the whole family. The crispy exterior and cheesy filling make them kid-approved, while the nostalgic flavors of a Reuben sandwich delight the adults at the table.

Ingredients Notes

The magic of Reuben Quesadillas lies in their simple ingredients, each one carefully chosen to replicate the flavors of the classic sandwich.

Tortillas serve as the base, creating a perfectly crispy, golden exterior. I recommend flour tortillas for their pliability and mild flavor, but you can experiment with other varieties like whole wheat or gluten-free options.

Corned beef is the star of the show. Whether you use freshly cooked corned beef or slices from your local deli, aim for thinly sliced pieces for easy layering and even cooking.

Swiss cheese adds that signature nutty, melty goodness. If you prefer a milder flavor, provolone or mozzarella can work as substitutes, but Swiss is the traditional choice.

Sauerkraut provides the tangy, briny punch that defines a Reuben. Be sure to drain it well and pat it dry with a paper towel to avoid soggy quesadillas.

Russian dressing ties everything together with its creamy, tangy sweetness. If you don’t have Russian dressing, Thousand Island is a fantastic alternative, or you can make a quick homemade version with mayo, ketchup, and relish.

For equipment, you’ll need a large skillet or griddle to cook the quesadillas evenly. A spatula is essential for flipping, and parchment paper can help with stacking if you're making a large batch.

How to Make This Reuben Quesadillas Recipe

Creating Reuben Quesadillas is as simple as layering, folding, and crisping. Follow these easy steps for delicious results every time.

Start by prepping your ingredients. Thinly slice the corned beef, drain and pat dry the sauerkraut, and shred or slice the Swiss cheese if it’s not pre-packaged.

Heat a large skillet or griddle over medium heat. While it warms up, lay out your tortillas and spread a thin layer of Russian dressing on one side of each.

Layer the ingredients on one half of the tortilla: a generous sprinkle of Swiss cheese, a few slices of corned beef, a spoonful of sauerkraut, and another layer of cheese. Fold the tortilla in half to seal.

Add a small pat of butter or a drizzle of oil to the skillet, letting it melt completely. Place the folded quesadillas in the pan and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is fully melted.

Remove the quesadillas from the skillet and let them rest for a minute before slicing into wedges. This helps the filling set and prevents it from spilling out.

In just about 15 minutes, you’ll have crispy, gooey quesadillas ready to serve!

Storage Options

If you’re lucky enough to have leftovers, these Reuben Quesadillas store beautifully.

To refrigerate, wrap individual quesadilla wedges tightly in plastic wrap or store them in an airtight container. They’ll keep for up to 3 days in the fridge.

For longer storage, freeze the quesadillas. Wrap them in aluminum foil and place them in a freezer-safe bag. They’ll stay fresh for up to 2 months.

When reheating, the skillet is your best friend. Heat the quesadillas over medium heat until warmed through and crispy again. You can also use an oven or air fryer for an even crispier finish. Microwaving works in a pinch but may leave the tortillas a bit soggy.

Variations and Substitutions

This recipe is endlessly adaptable, making it a go-to for creative spins on the classic.

For a lighter option, swap the corned beef with sliced turkey or pastrami. You’ll still get the deli-style flavors with fewer calories.

Not a fan of sauerkraut? Try coleslaw or shredded cabbage for a milder crunch.

If you’re gluten-free, use corn tortillas or gluten-free wraps. Just be aware that corn tortillas are smaller and may require some adjustments to the layering process.

Want to add a little spice? Mix a dab of sriracha or horseradish into the Russian dressing for a zesty kick.

For a vegetarian twist, replace the corned beef with sautéed mushrooms or marinated tempeh. It’s a fresh take on a classic that even meat-eaters will love.

Don’t be afraid to experiment! These quesadillas are all about combining flavors and textures you love into one satisfying bite.

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