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!
Servings: 6 servings
Calories: 673kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after cooking. Place parchment paper or wax paper in between each quesadilla to prevent sticking. Store in an airtight freezer bag or airtight freezer container and freeze for up to 3 months.
Thaw in the refrigerator overnight and reheat, uncovered, in a moderate oven or air fryer until hot and crispy.
Nutrition
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
