Dinner

Corned Beef Swiss Reuben Quesadillas Recipe

BySarah Summers April 9, 2026April 9, 2026

Introduction

These Corned Beef Swiss Reuben Quesadillas are a delicious twist on the classic Reuben sandwich. Melted Swiss cheese, savory corned beef, tangy sauerkraut, and a flavorful sauce come together in a crispy tortilla for a satisfying meal.

A stack of four triangular quesadilla pieces is shown on a white plate with a white marbled texture in the background. Each piece has a golden brown, crispy outer layer with visible toasted spots. The quesadillas are filled with melted, creamy white cheese that oozes slightly at the edges, combined with finely chopped pinkish-red meat layered inside. The pieces are stacked slightly tilted on top of each other, showing the layers clearly with the cheesy filling and meat inside. 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 sauce ingredients until well combined.
Step 2: Lay a tortilla flat on a clean surface. On one half, layer corned beef, Swiss cheese, drained sauerkraut, and a generous spoonful of the sauce. Fold the tortilla over to create a half-moon shape.
Step 3: Heat the grapeseed oil in a skillet over medium heat. Carefully place the quesadilla in the skillet and cook for 3 to 4 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Step 4: Remove the quesadilla from the skillet and let it rest for a minute. Slice into wedges and serve with the remaining sauce on the side.

Tips & Variations

Try using rye or whole wheat tortillas for a different flavor.
For extra crunch, squeeze out excess moisture from the sauerkraut before adding it.
Substitute Swiss cheese with Gruyère or mozzarella for a unique twist.
Use Thousand Island dressing instead of the homemade sauce for a traditional Reuben flavor.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness, or microwave briefly if in a hurry. The sauce can be kept separately in the fridge for up to a week.

How to Serve

A stack of four thick, toasted quesadilla slices arranged on a white plate, each slice showing two layers: a golden-brown crispy outer tortilla with slightly charred spots, and inside, a gooey, melted white cheese layer mingled with finely chopped pinkish-red meat. The cheese oozes out a bit, giving a creamy texture, while the meat is evenly distributed inside each slice. The background shows a soft white marbled texture that contrasts with the warm tones of the quesadilla. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corned beef for this recipe?

Canned corned beef tends to be less flavorful and has a different texture compared to freshly cooked corned beef. For the best taste and texture, it’s recommended to use cooked and sliced corned beef from deli or freshly cooked meat.

How can I prevent the quesadilla from becoming soggy?

Make sure to drain the sauerkraut thoroughly to remove excess moisture. Cooking the quesadilla over medium heat will help crisp the tortilla evenly without making it soggy.