Description
Corned Beef Swiss Reuben Quesadillas combine the classic flavors of a Reuben sandwich with the crispy, melty goodness of a quesadilla. Layers of tender corned beef, Swiss cheese, tangy sauerkraut, and a smoky, creamy sauce are folded inside flour tortillas and pan-fried until golden brown and deliciously crispy. This quick and easy recipe is perfect for a hearty lunch or dinner that brings a fun twist to a beloved deli favorite.
Ingredients
Scale
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
- Prepare the Sauce: In a bowl, thoroughly mix together the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper until the sauce is smooth and evenly combined.
- Assemble the Quesadillas: Lay one flour tortilla flat on a clean surface. On one half of the tortilla, evenly spread a generous layer of the prepared sauce, then layer on the sliced corned beef, Swiss cheese slices, and drained sauerkraut. Fold the tortilla over to cover the filling, forming a half-moon shape.
- Heat the Skillet: Place a skillet or frying pan over medium heat and add the grapeseed oil. Allow the oil to heat up properly to prevent sticking and ensure a crispy texture.
- Cook the Quesadillas: Carefully place the folded quesadilla in the skillet. Cook for 3 to 4 minutes on one side until it turns golden brown and cheese begins to melt. Then, flip and cook the other side for another 3 to 4 minutes until it is also golden brown and the filling is fully warmed through.
- Serve: Remove the quesadilla from the skillet and slice it into wedges. Serve warm with the remaining sauce on the side for dipping or drizzling.
Notes
- Make sure the sauerkraut is well-drained to prevent soggy quesadillas.
- Use a neutral oil with a high smoke point like grapeseed oil to get an even, crispy crust.
- You can substitute Swiss cheese with Gruyère or mozzarella if preferred.
- For a spicier kick, add a few dashes of hot sauce to the sauce mixture.
- Press down lightly on the quesadilla while cooking to ensure even browning and melting.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: Corned Beef Quesadilla, Reuben Quesadilla, Swiss Cheese Quesadilla, Pan-fried Quesadilla, Sauerkraut Quesadilla
