Corned Beef and Swiss Reuben Quesadillas are a cross between a Reuben sandwich and a quesadilla! But what makes them extra special is the homemade 1000 Island Dipping Sauce! You're going to LOVE these!!
Recipes featuring corned beef have always been a big hit with my family. This Corned Beef Hash Frittata is as delicious as it is unusual, and this Corned Beef Stuffed Boxty is a hot and hearty potato pancake that's full of tender corned beef.
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Table of Contents Found Here
- The ingredient list:
- The most delicious slow cooker corned beef recipe.
- Kitchen tools and equipment needed:
- When is a Reuben not a Reuben?
- How this recipe came to be:
- The reason this recipe is so versatile:
- The sauce is boss:
- How to keep the first quesadillas warm while you're preparing the others?
- How to make the creamy dipping sauce:
- The step-by-step photos of how to make Reuben Quesadillas:
- Additional Irish recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
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The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- corned beef (leftovers work great)
- sliced Swiss cheese
- flour tortillas
- sauerkraut
- mayonnaise
- sweet pickle relish
- ketchup
- smoked paprika
- garlic powder
- black pepper
- grapeseed oil or other neutral-flavored oil
The most delicious slow cooker corned beef recipe.
Kitchen tools and equipment needed:
When is a Reuben not a Reuben?
However, they'd always request their Reuben sandwiches be made without sauerkraut, without Swiss cheese, and without the sauce. Literally, this made them grilled corned beef sandwiches. LOL!
Still tasty, but hardly a Reuben!
How this recipe came to be:
This recipe riff for corned beef and Swiss cheese quesadillas came about when I had planned on making traditional Reuben sandwiches with rye bread for dinner one night but realized I'd forgotten to purchase the rye bread.
Uh oh!
Luckily for me, I had a full package of flour tortillas that were calling my name and begging me for their chance to be utilized in something other than a Tex-Mex recipe.
Enter (stage left) Reuben quesadillas with creamy 1000 island dipping sauce...it's now your time for the spotlight!
The reason this recipe is so versatile:
This recipe for corned beef quesadillas works well with leftover corned beef or with corned beef you'll find at the deli counter.
These easy-to-make quesadillas can be made and served as a speedy appetizer, lunch, or dinner.
Don't you love a recipe that's this versatile, and can be made in only a matter of minutes? Me too!
The sauce is boss:
The thing I probably love most of all about this recipe is the creamy and delicious homemade 1000 islands dipping sauce.
It takes these Reuben Quesadillas up and over the top of the flavor charts!
Of course, if you prefer you can always purchase your own bottled 1000 Islands dressing, but why would you when it only takes 5 ingredients, and 2 minutes, to whip together?
How to keep the first quesadillas warm while you're preparing the others?
When I finish each quesadilla, I put them onto the baking sheet (fitted with a rack to prevent sogginess), and keep them in a low (325-degree Fahrenheit) oven until all the quesadillas are complete.
How to make the creamy dipping sauce:
- Stir together mayonnaise, ketchup, smoked paprika, sweet pickle relish, garlic powder, salt, and pepper in a medium-sized bowl.
- Keep chilled until ready to serve.
The step-by-step photos of how to make Reuben Quesadillas:
- Top 6 flour tortillas with Swiss cheese slices, corned beef, and drained sauerkraut.
- Top the sauerkraut with an additional slice of Swiss Cheese and top the quesadillas with the remaining flour tortillas.
- Heat a large skillet with a little grapeseed oil and fry each quesadilla on both sides until golden brown and the cheese has melted.
- Cut the quesadillas into wedges and serve with the creamy 1000 islands dipping sauce.
Additional Irish recipes:
*Corned Beef Boxty (shown below)
Celebrate St. Patrick’s Day with a classically stuffed boxty. An Irish Corned Beef Boxty is a potato pancake stuffed with tender corned beef and lots of melted Swiss cheese.
*Corned Beef Hash Frittata (not shown)
When you have a taste for corned beef hash, but also a wonderfully eggy frittata, why not make this unexpected yet delicious Corned Beef Hash Frittata? It’s the very best of both worlds!
*Soda Bread with Caraway and Dill (shown below and in the featured video)
Irish Soda Bread with Caraway and Dill is super simple to make, but it packs a huge punch of flavor! You’re going to love this savory quick bread!!
*Irish Cheese and Potato Tart (not shown)
Travel all the way to Ireland without ever leaving home with the flavor of this Irish Cheese and Potato Tart. It will soon become an annual tradition.
*Reuben Quesadillas (shown below) THIS IS THE PLACE!!
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Printable Recipe Card
Corned Beef and Swiss Reuben Quesadillas
Equipment
Ingredients
For the 1000 Island Sauce:
- ¾ cups mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the quesadillas:
- 12 8 inch flour tortillas
- 1 pound corned beef cooked and sliced
- 12 slices Swiss cheese
- 1 cup sauerkraut drained
- 3 grapeseed oil or other neutral falvored oil for frying
Instructions
To make the dipping sauce:
- Mix the mayonnaise, ketchup, relish, paprika, garlic powder, salt and pepper together in a small bowl. Set aside and keep cool.
To make the quesadillas:
- Evenly top 6 flour tortillas with a slice of Swiss cheese, corned beef, sauerkraut, the remaining Swiss cheese slices, and the final 6 tortillas.
- Heat a large skillet to medium/high.
- Add ½ tablespoon of oil to the skillet and fry each quesadilla (on both sides) until they're golden brown and the cheese has melted.
- Continue the same process with the remaining quesadillas.
- Cut each quesadilla into wedges and serve with the 1000 islands dipping sauce.
Video
Notes
Nutrition
I sincerely hope you've enjoyed today's fast and easy corned beef quesadilla sandwich (or appetizer wedges) recipe as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Allen says
Could these be frozen after cooking? And if so how would you reheat best?
Renée says
Hi, Allen!
They sure can. If you're stacking them before freezing, place a piece of parchment between each one to prevent sticking.
After that, add them to an airtight freezer bag or freezer container and freeze for up to 2 months.
Thaw in the refrigerator overnight and reheat (uncovered) on a baking sheet in the oven or an air fryer so they'll be crispy.
You can reheat them in a microwave if you wish. The flavor will still be good, but they won't crisp.
I hope this information is helpful.
I just made these again a few days ago. It's one of my very favorite sandwiches/appetizers.
Take good care,
Renee
Val says
Could these be done in an air fryer?
Renée says
They sure can, Val.
I'd spray or brush both sides with a little olive oil first, but you don't have to.
Keep an eye on them and if they're not on a rack, you may still want to flip them
halfway through the cooking process.
Enjoy!
Renee
Ashley says
My husband loves Ruebens so I decided to try these and they were a hit with everyone.
Renée says
So glad to hear it, Ashley!
Thanks for letting me know.
Renee
Justine says
I love this idea! Reubens are one of my favorite sandwiches, but I also don't care for a lot of bread....turning them into quesadillas is so brilliant and really practical!
Renée says
I'm happy you enjoyed this twist on a traditional Reuben, Justine!
Take good care,
Renee