Corned Beef and Swiss Reuben Quesadillas with 1000 Islands Dipping Sauce Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Heat the skillet: Place a large skillet over medium-high heat and add half a tablespoon of grapeseed oil to coat the pan evenly.
- 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.
- 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
