Dinner

Corned Beef Swiss Reuben Quesadillas Recipe

ByElla Hart April 10, 2026April 10, 2026

Introduction

The Corned Beef Swiss Reuben Quesadilla is a delicious twist on the classic Reuben sandwich, combining melty Swiss cheese, savory corned beef, and tangy sauerkraut inside a crispy tortilla. This quick and satisfying dish is perfect for a hearty lunch or dinner.

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

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

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 the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper until well combined to make the sauce.
Step 2: Lay one flour tortilla flat on a clean surface. On half of the tortilla, layer the corned beef, Swiss cheese slices, sauerkraut, and a generous spoonful of the prepared 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 folded quesadilla in the skillet and cook for 3 to 4 minutes on each side, or until the tortilla is golden brown and the cheese is melted inside.
Step 4: Remove the quesadilla from the skillet and let it rest for a minute. Slice into wedges and serve warm with the remaining sauce for dipping.

Tips & Variations

For extra crunch, press the quesadilla gently with a spatula while cooking.
Swap sauerkraut for shredded cabbage slaw if you prefer a milder flavor.
Add a few slices of ripe tomato inside for freshness.
Use rye or whole wheat tortillas for a different flavor profile.
Try substituting the corned beef with pastrami or roast beef for a twist.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until heated through and crispy again, or use a toaster oven.

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 make the sauce ahead of time?

Yes, the sauce can be prepared up to three days in advance and kept refrigerated in a sealed container. This allows the flavors to meld and saves time when assembling the quesadillas.