Description
These Corned Beef and Swiss Reuben Quesadillas are a delicious fusion of classic Reuben sandwich flavors with a fun, melty quesadilla twist. Featuring tender corned beef, tangy sauerkraut, melted Swiss cheese, and a smoky 1000 Island-style dipping sauce, they make for a perfect quick-to-make meal or appetizer that’s sure to impress.
Ingredients
Scale
Dipping 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
Quesadillas
- 12 8-inch flour tortillas
- 1 pound corned beef, cooked and sliced
- 12 slices Swiss cheese
- 1 cup sauerkraut, drained
- 3 tablespoons grapeseed oil or other neutral flavored oil for frying
Instructions
- Make the dipping sauce: In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Stir well until all ingredients are fully incorporated. Cover and refrigerate to keep cool while preparing quesadillas.
- Assemble the quesadillas: Lay out 6 flour tortillas evenly. On each tortilla, place a slice of Swiss cheese, an even layer of sliced corned beef, a spoonful of drained sauerkraut, and then top with another slice of Swiss cheese. Finish by placing the remaining 6 tortillas on top, pressing gently to hold the layers together.
- Heat the skillet: Preheat a large skillet over medium to medium-high heat. Add half a tablespoon of grapeseed oil to the skillet and spread it evenly.
- Cook the quesadillas: Place a prepared quesadilla in the skillet and cook for several minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook the other side until golden brown and the cheese inside has completely melted. Remove from the skillet and repeat the process with the remaining quesadillas, adding more oil as needed.
- Serve: Once all quesadillas are cooked, cut each into wedges. Serve immediately with the chilled 1000 Island dipping sauce alongside for dipping.
Notes
- Use grapeseed or a neutral oil with a high smoke point to prevent burning during frying.
- Drain sauerkraut thoroughly to avoid soggy quesadillas.
- Press quesadillas gently while assembling to help them stay together during cooking.
- Cook on medium heat to ensure the cheese melts completely without burning the tortillas.
- These quesadillas are best served immediately for optimal crispiness and flavor.
