Corned Beef and Swiss Reuben Quesadillas
Rueben Quesadillas are a cross between a Reuben sandwich and a quesadilla, but what makes them truly special is the homemade 1000 Island Dipping Sauce!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: 30 minute dinner, Appetizers and Snack Recipes, lunch, Sandwiches
Cuisine: Irish inspired
Servings: 6 servings
Calories: 673kcal
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
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.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Serving: 1serving | Calories: 673kcal | Carbohydrates: 37g | Protein: 26g | Fat: 46g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 2014mg | Potassium: 427mg | Fiber: 2g | Sugar: 6g | Vitamin A: 538IU | Vitamin C: 24mg | Calcium: 350mg | Iron: 4mg