Take the bold, savory flavors of a traditional Reuben sandwich and turn them into something new with this Reuben Quesadilla recipe. Imagine layers of tangy sauerkraut, melty Swiss cheese, and savory corned beef, all tucked between crispy, golden tortillas. Add a dollop of Russian dressing for dipping, and you've got a handheld treat that’s perfect for lunch, dinner, or even a party snack.

I first discovered this idea while looking for a quick and creative way to use up leftover corned beef after St. Patrick’s Day. The quesadilla format was a hit, and now, it’s a regular on our menu whenever we crave the flavors of a Reuben with a fun twist!

Why You’ll Love This Reuben Quesadilla

The Reuben Quesadilla is a deliciously unique way to enjoy all the best parts of a Reuben sandwich. Here’s why it’s bound to become a favorite:

Quick and Easy: You only need about 20 minutes to make this crispy, cheesy delight.
Great for Leftovers: If you have leftover corned beef or pastrami, this recipe is a fantastic way to repurpose it.
Portable and Fun: Quesadillas are easy to slice and share, making them perfect for casual meals, parties, or game-day snacks.
Bold and Savory Flavors: With melted Swiss cheese, tangy sauerkraut, and salty corned beef, this dish hits all the right flavor notes.

Let’s look at the ingredients that make this quesadilla so special.

Ingredients Notes

To make these Reuben Quesadillas, you’ll need a handful of simple ingredients. Each one brings a key element to the dish:

Tortillas: Large flour tortillas work best because they crisp up beautifully and hold all the fillings. Whole wheat or low-carb tortillas are great alternatives.
Corned Beef: Thinly sliced corned beef is traditional for a Reuben. You can also use pastrami or even turkey for a different take.
Swiss Cheese: This cheese is a must for its mild, nutty flavor and perfect meltability.
Sauerkraut: Tangy sauerkraut adds acidity and crunch, balancing the richness of the meat and cheese. Be sure to drain it well to avoid soggy quesadillas.
Russian Dressing: Creamy, tangy Russian dressing is the classic pairing for a Reuben. Thousand Island dressing works as a substitute if needed.
Butter or Cooking Spray: A light layer of butter or cooking spray ensures the tortillas turn golden and crispy in the pan.

Optional extras like caramelized onions or a sprinkle of caraway seeds can enhance the flavor even more!

How to Make Reuben Quesadillas

Making Reuben Quesadillas is as simple as layering, grilling, and enjoying. Here’s how to do it:

Step 1: Prep the Ingredients

Drain about ½ cup of sauerkraut thoroughly, pressing out excess liquid with a paper towel. Slice or shred 4 ounces of corned beef into smaller pieces if needed. Grate 1 ½ cups of Swiss cheese if it’s not pre-sliced.

Step 2: Assemble the Quesadillas

Lay a tortilla flat on a clean surface. Spread 1 tablespoon of Russian dressing over half of the tortilla. Layer with ¼ of the shredded Swiss cheese, followed by ¼ of the corned beef and ¼ of the sauerkraut. Sprinkle a little more cheese on top to help everything stick. Fold the tortilla in half to create a semicircle.

Repeat with the remaining tortillas and fillings.

Step 3: Cook the Quesadillas

Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter or spray with cooking spray. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is fully melted.

Cook in batches if necessary, keeping the finished quesadillas warm in a low oven (200°F).

Step 4: Slice and Serve

Use a sharp knife or pizza cutter to slice each quesadilla into wedges. Serve hot with extra Russian dressing or Thousand Island dressing for dipping.

Storage Options

If you have leftovers (though they rarely last long!), here’s how to store and reheat your Reuben Quesadillas:

Refrigerate: Wrap leftover quesadillas tightly in foil or plastic wrap and store them in the fridge for up to 2 days.
Reheat: Warm them in a skillet over medium heat until the tortilla is crispy and the cheese is melted. You can also reheat them in an oven at 350°F for 5-7 minutes.
Freezing Not Recommended: Due to the sauerkraut and dressing, these quesadillas are best enjoyed fresh or refrigerated rather than frozen.

Variations and Substitutions

The Reuben Quesadilla is versatile and easy to customize. Here are a few ideas to make it your own:

Use Pastrami or Turkey: Swap out the corned beef for pastrami, turkey, or even thinly sliced roast beef for a different flavor profile.
Make It Spicy: Add a dash of hot sauce or a few slices of jalapeño for a spicy kick.
Try a Different Cheese: While Swiss is traditional, you can experiment with provolone, Havarti, or even sharp cheddar for a unique twist.
Add Veggies: Include caramelized onions, sautéed mushrooms, or roasted red peppers to enhance the flavors.
Go Low-Carb: Skip the tortilla and make this as a grilled Reuben "melt" using low-carb bread or lettuce wraps.

The Reuben Quesadilla is a fun and flavorful way to enjoy the essence of a classic Reuben sandwich. Whether you’re making it as a quick lunch, a casual dinner, or a party appetizer, this recipe is guaranteed to be a hit. Try it today, and let the crispy, cheesy goodness speak for itself!