There's nothing quite like the tangy, savory flavors of a classic Reuben sandwich – but what if you could enjoy all that goodness in a crispy, cheesy quesadilla? Reuben Quesadillas combine the best of two comfort-food worlds, creating a quick and satisfying meal that's perfect for lunch, dinner, or even a party snack.

I first discovered this mashup during a game-day gathering, and it was an instant hit. The gooey Swiss cheese, the bite of sauerkraut, and the richness of corned beef, all wrapped in a golden tortilla, made for an irresistible treat. Let’s dive into why you’ll want to add this to your recipe collection.
Why You’ll Love These Reuben Quesadillas
Get ready to fall head over heels for this creative twist on a classic. Reuben Quesadillas are the ultimate quick-and-easy meal solution that doesn’t skimp on flavor.
First, they’re incredibly easy to make. With just a handful of ingredients and minimal prep, these quesadillas can be ready in less than 20 minutes. Perfect for those busy weeknights or last-minute cravings.
Second, they’re a crowd-pleaser. Whether you're hosting friends, feeding your family, or just treating yourself, these quesadillas have something for everyone. Even those who aren't big fans of sauerkraut find themselves converted!
Lastly, they’re totally customizable. Swap out the corned beef for pastrami, go gluten-free with specialty tortillas, or make them vegetarian with plant-based substitutes. These quesadillas are as flexible as they are delicious.
Ingredients Notes

The beauty of Reuben Quesadillas lies in their simplicity, but each ingredient plays a key role in achieving that classic Reuben flavor.
- Flour Tortillas: Soft, pliable flour tortillas form the perfect base for these quesadillas. If you prefer, you can use whole wheat or gluten-free tortillas. Just make sure they’re large enough to hold all the delicious fillings.
- Corned Beef: The heart of the Reuben! Thinly sliced deli-style corned beef works beautifully here. You can also use leftovers from a corned beef roast for an extra homemade touch.
- Swiss Cheese: Melty, nutty, and quintessential to the Reuben. Use pre-sliced Swiss for convenience or shred a block for maximum meltiness.
- Sauerkraut: This tangy, fermented cabbage adds the perfect bite. Drain and pat it dry with a paper towel to prevent soggy quesadillas.
- Thousand Island Dressing: Creamy, tangy, and slightly sweet, this dressing ties everything together. You can also use Russian dressing for a more traditional Reuben flavor.
You’ll also need a large non-stick skillet or griddle to cook the quesadillas to golden perfection.
How to Make Reuben Quesadillas

Creating these quesadillas is a breeze. Here’s how to do it step by step:
- Prepare Your Ingredients. Start by draining and patting dry the sauerkraut, slicing the corned beef, and shredding the Swiss cheese if needed. Lay out your tortillas and have your Thousand Island dressing ready.
- Assemble the Quesadillas. Spread a thin layer of Thousand Island dressing over one side of a tortilla. On one half of the tortilla, layer the corned beef, sauerkraut, and Swiss cheese. Fold the tortilla in half to create a half-moon shape.
- Cook to Perfection. Heat a large skillet or griddle over medium heat. Add a small amount of butter or cooking spray to the pan. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Slice and Serve. Once the quesadillas are done, transfer them to a cutting board and let them cool slightly. Slice into wedges and serve warm with extra Thousand Island dressing on the side for dipping.
These quesadillas are best enjoyed fresh off the skillet, with that cheese perfectly gooey and the tortilla crispy.
Storage Options
While Reuben Quesadillas are best eaten fresh, you can store leftovers and reheat them for another meal. Here’s how:
- Refrigerator: Place any leftover quesadillas in an airtight container, separated by parchment paper to prevent sticking. They’ll stay fresh for up to 3 days.
- Freezer: For longer storage, wrap individual quesadillas in foil or plastic wrap and freeze them in a resealable bag. They’ll keep well for up to 2 months.
- Reheating: To reheat, use a skillet over medium heat for the best texture. You can also use a toaster oven or an air fryer for a crispy finish. Avoid microwaving, as it can make the tortillas soggy.
Variations and Substitutions
One of the best things about this recipe is its flexibility. Here are some ideas to mix it up:
- Pastrami Swap: Love pastrami more than corned beef? Go for it! The smoky flavor works just as well in these quesadillas.
- Vegetarian Version: Use sautéed mushrooms or a plant-based corned beef substitute, and opt for vegan Swiss cheese and dressing.
- Low-Carb Option: Replace the tortillas with large cabbage leaves or low-carb wraps for a keto-friendly version.
- Extra Crunch: Add a layer of crispy fried onions or thinly sliced pickles for added texture and flavor.
- Cheese Lovers: Mix in some shredded cheddar or provolone with the Swiss for a unique twist on the classic Reuben flavor.
Final Thoughts
Reuben Quesadillas are a fun, tasty way to reinvent a deli classic. With their crispy exterior, gooey cheese, and tangy filling, they’re sure to be a hit no matter when or where you serve them. Don’t be afraid to put your own spin on the recipe and make it uniquely yours. Enjoy!
PrintReuben Quesadillas Recipe
Enjoy this Reuben Quesadillas recipe, a flavorful twist on the classic Reuben sandwich. Perfectly grilled tortillas stuffed with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing make a quick, satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 large quesadillas 1x
- Category: Main Dish
- Method: Grilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large flour tortillas
- 1 cup corned beef, thinly sliced or chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- ¼ cup Thousand Island dressing
- 2 tablespoons butter, for grilling
Instructions
- Heat a skillet over medium heat.
- Spread Thousand Island dressing on one side of each tortilla.
- Layer half of the tortillas with corned beef, sauerkraut, and shredded Swiss cheese.
- Top with the remaining tortillas, dressing side down.
- Melt butter in the skillet and cook each quesadilla for 2-3 minutes per side until golden brown and cheese is melted.
- Slice into wedges and serve warm.
Notes
- For a crispier quesadilla, cook on medium-low heat to allow the cheese to fully melt.
- Rye tortillas can be used for an authentic Reuben flavor.
- Serve with extra Thousand Island dressing or a side of pickles.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430
- Sugar: 3g
- Sodium: 890mg
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