There's nothing quite like the savory satisfaction of a Reuben sandwich, but have you ever tried it in quesadilla form? This Reuben Quesadillas recipe combines the best of two worlds – the crispy, golden tortilla and the tangy, cheesy filling – for a dish that's perfect for lunch, dinner, or a snack.
I discovered this twist on a classic when I was craving something comforting yet easy to make. With minimal ingredients and just a few simple steps, this has become a go-to favorite for those days when I want something indulgent and effortless. Let’s dive into why this dish deserves a spot on your recipe rotation!
Why You'll Love This Reuben Quesadillas Recipe
Get ready to savor a recipe that’s both simple and packed with flavor. These quesadillas are everything you love about a Reuben sandwich – melted cheese, tangy sauerkraut, savory corned beef, and zesty dressing – but with a fun, crispy twist.
First, they’re incredibly quick to whip up. Perfect for a busy weeknight or a last-minute appetizer, these quesadillas come together in under 20 minutes.
You’ll also love how budget-friendly they are. With just a handful of ingredients, most of which you might already have, you can create a delicious meal without breaking the bank.
Not to mention, this recipe is wonderfully customizable. Whether you’re a traditionalist or like to put your own spin on things, you can adjust the filling to suit your taste.
Finally, who doesn’t enjoy the delightful crunch of a perfectly cooked quesadilla? Pair that with the gooey, cheesy interior, and you’ve got a recipe that’s sure to please everyone at the table.
Ingredients Notes

The magic of Reuben Quesadillas lies in its simple yet flavorful ingredients. Let’s break down what you’ll need to bring this dish to life.
Tortillas are the base of this recipe. Flour tortillas work best for their flexibility and ability to crisp up nicely. Choose medium-sized ones for easy flipping.
Corned beef is the heart of the Reuben flavor. Thinly sliced or shredded corned beef from your deli counter works beautifully. Leftovers from a St. Patrick’s Day feast? Even better!
Swiss cheese provides the perfect creamy, tangy balance. Shred it yourself for the best melt, or use pre-sliced for convenience.
Sauerkraut adds that essential tangy bite. Be sure to drain it well to avoid a soggy quesadilla. If you prefer, lightly pat it dry with a paper towel.
Thousand Island dressing ties everything together. You can use store-bought or make your own with mayonnaise, ketchup, and a touch of relish.
Optional but highly recommended: a bit of butter or oil for crisping the tortillas to golden perfection in your pan.
How To Make This Reuben Quesadillas Recipe

Making Reuben Quesadillas is as easy as layering, folding, and crisping. Here’s how to do it step by step.
Start by prepping your ingredients. Shred your cheese, drain the sauerkraut, and have the corned beef and dressing within reach. This ensures a smooth cooking process.
Heat a large skillet over medium heat. Add a small pat of butter or a drizzle of oil, letting it melt and coat the pan evenly. This step helps achieve that golden, crispy finish on the tortillas.
Lay one tortilla flat in the skillet. Working quickly, spread a thin layer of Thousand Island dressing over half the tortilla.
Layer the filling on top of the dressing. Start with shredded Swiss cheese, then add the corned beef and sauerkraut. Top with another light layer of cheese to act as “glue” when the quesadilla cooks.
Fold the tortilla in half to create a semicircle. Press gently with a spatula to help the filling stick and begin to melt the cheese.
Cook for 2-3 minutes on each side, flipping carefully, until the tortilla is golden brown and crispy, and the cheese is fully melted.
Remove from the skillet and repeat with the remaining tortillas and filling. Slice each quesadilla into wedges and serve warm.
Storage Options
Reuben Quesadillas are best enjoyed fresh, but they can be stored if needed. Let them cool completely before placing them in an airtight container. They’ll keep in the fridge for up to 3 days.
To reheat, place the quesadillas in a skillet over medium heat for a few minutes on each side. This method restores their crispiness without drying them out. Avoid microwaving, as it can make the tortillas soggy.
Freezing is another option. Wrap each quesadilla tightly in plastic wrap, then foil, and freeze for up to 2 months. Reheat directly from frozen in a skillet or oven at 350°F until heated through.
Variations and Substitutions
This recipe is incredibly versatile, making it easy to tailor to your preferences.
If you’re not a fan of corned beef, swap it out for pastrami, roast beef, or even turkey for a lighter option.
For a gluten-free version, use corn tortillas or any gluten-free tortilla option available at your store.
Not a Swiss cheese lover? Try provolone, mozzarella, or a sharp cheddar for a different flavor profile.
Want a bit more heat? Add a sprinkle of pepper jack cheese or a dash of hot sauce to the filling.
Experiment with different dressings – Russian dressing or a creamy horseradish sauce can be a delightful twist on the classic.
Let your creativity shine and make these Reuben Quesadillas your own. Whether you stick to tradition or try something new, they’re sure to be a hit!
PrintReuben Quesadillas Recipe
This Reuben Quesadillas recipe is a delicious twist on the classic Reuben sandwich, featuring corned beef, sauerkraut, and melty cheese layered in a crispy tortilla. Perfect for lunch, dinner, or a snack, it's easy to prepare and packed with bold flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Lunch, Snack
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
-
- 4 large flour tortillas
- 1 cup shredded Swiss cheese
- 1 cup cooked corned beef, thinly sliced or shredded
- ½ cup sauerkraut, drained
- ¼ cup Thousand Island dressing
- Butter or cooking spray for the skillet
- 4 large flour tortillas
- 1 cup shredded Swiss cheese
- 1 cup cooked corned beef, thinly sliced or shredded
- ½ cup sauerkraut, drained
- ¼ cup Thousand Island dressing
- Butter or cooking spray for the skillet
Instructions
- Heat a large skillet over medium heat and lightly grease it with butter or cooking spray.
- Place one tortilla in the skillet and sprinkle half of the Swiss cheese over half the tortilla.
- Layer with corned beef, sauerkraut, and a drizzle of Thousand Island dressing.
- Sprinkle the remaining cheese on top and fold the tortilla in half.
- Cook for 2-3 minutes per side or until the tortilla is golden and the cheese is melted.
- Repeat with the remaining tortillas and ingredients.
- Slice into wedges and serve warm with extra Thousand Island dressing for dipping.
Notes
- Use rye tortillas for a more authentic Reuben flavor.
- Substitute pastrami for corned beef if preferred.
- For extra crispiness, brush the tortillas with melted butter before cooking.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
Leave a Reply