Corned Beef and Swiss Reuben Quesadillas with 1000 Islands Dipping Sauce Recipe

Introduction

These Corned Beef and Swiss Reuben Quesadillas are a delightful twist on the classic Reuben sandwich. Crispy tortillas filled with savory corned beef, melted Swiss cheese, and tangy sauerkraut pair perfectly with a creamy, smoky dipping sauce. They’re quick to make and ideal for a satisfying snack or meal.

Ingredients

• 3/4 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 8-inch flour tortillas
• 1 pound corned beef, cooked and sliced
• 12 slices Swiss cheese
• 1 cup sauerkraut, drained
• 3 tablespoons grapeseed oil or other neutral-flavored oil for frying

Instructions

1. Step 1: In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Mix well and set aside in the refrigerator to keep cool.
2. Step 2: Lay 6 tortillas flat and evenly top each with a slice of Swiss cheese, a portion of corned beef, some sauerkraut, and another slice of Swiss cheese. Cover each assembled tortilla with one of the remaining 6 tortillas to form quesadillas.
3. Step 3: Heat a large skillet over medium-high heat. Add ½ tablespoon of oil to the pan.
4. Step 4: Place one quesadilla in the skillet and cook until golden brown on the bottom and the cheese starts to melt, about 3-4 minutes. Flip carefully and cook the other side until golden and the cheese is fully melted.
5. Step 5: Remove the cooked quesadilla from the skillet and repeat the process with the remaining quesadillas, adding oil as needed.
6. Step 6: Cut each quesadilla into wedges and serve warm with the prepared dipping sauce.

Tips & Variations

• Drain the sauerkraut well to avoid soggy quesadillas. You can also squeeze it gently in a towel to remove excess moisture.
• For a spicier kick, add a few dashes of hot sauce to the dipping sauce or sprinkle some crushed red pepper flakes inside the quesadilla before cooking.
• Substitute Swiss cheese with Gruyère for a nuttier flavor.
• If you prefer a gluten-free option, use corn tortillas or your favorite gluten-free wraps.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the tortillas crispy, or warm gently in the oven. The dipping sauce can be stored separately in the fridge for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of corned beef?

Yes, you can substitute corned beef with pastrami, roast beef, or even turkey slices to suit your taste preferences.

How do I prevent the quesadillas from getting soggy?

Make sure the sauerkraut is well drained to avoid excess moisture. Cooking the quesadillas on medium-high heat also helps them get crispy and prevents sogginess.

Corned Beef and Swiss Reuben Quesadillas with 1000 Islands Dipping Sauce Recipe

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★★★★★

4.8 from 70 reviews

These Corned Beef and Swiss Reuben Quesadillas combine the classic flavors of a Reuben sandwich with a fun and crispy quesadilla twist. Filled with tender corned beef, melted Swiss cheese, and tangy sauerkraut, and served with a homemade 1000 Island-style dipping sauce, this easy skillet recipe makes for a satisfying and flavorful meal or snack.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 quesadillas (12 wedges) 1x
• Category: Lunch, Dinner, Snack
• Method: Frying
• Cuisine: American

Ingredients

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Dipping Sauce

• 3/4 cups mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Quesadillas

• 12 8-inch flour tortillas
• 1 pound corned beef, cooked and sliced
• 12 slices Swiss cheese
• 1 cup sauerkraut, drained
• 3 tablespoons grapeseed oil (or other neutral flavored oil for frying)

Instructions

1. Make the dipping sauce: In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper until well combined. Cover and refrigerate to keep cool while you prepare the quesadillas.
2. Assemble the quesadillas: Lay 6 flour tortillas flat. On each, evenly layer one slice of Swiss cheese, a generous portion of sliced corned beef, a spoonful of drained sauerkraut, and another slice of Swiss cheese. Top with the remaining 6 tortillas to form sandwiches.
3. Heat the skillet: Place a large skillet over medium-high heat and add half a tablespoon of grapeseed oil to coat the pan evenly.
4. Cook the quesadillas: Fry each quesadilla in the hot skillet, cooking each side until golden brown and crispy and the cheese inside has melted, about 3-4 minutes per side. Add more oil as needed between batches.
5. Serve: Remove the cooked quesadillas from the skillet and cut each into wedges. Serve immediately alongside the chilled 1000 Island dipping sauce for dipping.

Notes

• You can substitute Swiss cheese with provolone or mozzarella if preferred.
• Ensure the sauerkraut is well drained to avoid soggy quesadillas.
• Use a neutral oil with a high smoke point like grapeseed or canola for best frying results.
• To keep quesadillas warm while frying in batches, place them in a low oven (about 200°F/95°C) on a baking sheet.
• Leftover quesadillas can be reheated in a skillet or oven for best texture; avoid microwaving as it can make them soggy.

Keywords: Corned beef quesadilla, Reuben quesadilla, Swiss cheese quesadilla, sauerkraut quesadilla, 1000 Island dipping sauce, cheesy quesadilla recipe, skillet quesadillas, easy lunch recipe