Dinner

Corned Beef Swiss Reuben Quesadillas Recipe

ByZoe Lane April 10, 2026April 10, 2026

Introduction

Corned Beef Swiss Reuben Quesadillas combine the classic flavors of a Reuben sandwich with the crispy, cheesy goodness of a quesadilla. This easy-to-make dish is perfect for a quick lunch or a comforting dinner that everyone will love.

A stack of four grilled quesadilla triangles on a white plate, each piece showing two layers: a golden brown, crispy tortilla on the outside with visible grill marks, and inside, a filling of melted, creamy white cheese mixed with pinkish-red pieces of shredded meat. The cheese looks gooey and stretchy, slightly oozing out from the edges. The quesadillas are stacked unevenly, with the top piece angled slightly to the right, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Sauce:

¾ cup 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:

4 large flour tortillas
1 pound corned beef, cooked and sliced
12 slices Swiss cheese
1 cup sauerkraut, drained
3 tablespoons grapeseed oil or other neutral oil for frying

Instructions

Step 1: In a bowl, mix all the sauce ingredients together until well combined.
Step 2: Lay a flour tortilla flat on a clean surface. On one half, layer sliced corned beef, Swiss cheese, sauerkraut, and a generous spoonful of the sauce. Fold the tortilla over to enclose the filling.
Step 3: Heat the grapeseed oil in a skillet over medium heat. Carefully place the folded quesadilla in the pan and cook for 3–4 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Step 4: Remove the quesadilla from the skillet and slice into wedges. Serve warm with the remaining sauce on the side for dipping.

Tips & Variations

Use rye or whole wheat tortillas for a twist on the traditional flavor.
For extra crunch, add thinly sliced pickles inside the quesadilla.
Substitute corned beef with turkey or pastrami if preferred.
Try adding a little shredded mozzarella for extra gooeyness alongside the Swiss cheese.
Keep the sauerkraut well-drained to prevent soggy quesadillas.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to keep the tortilla crisp, or warm in a toaster oven. Avoid microwaving to prevent sogginess.