Description
A flavorful twist on the classic Reuben sandwich, these Corned Beef and Swiss Reuben Quesadillas combine tender corned beef, melted Swiss cheese, and tangy sauerkraut sandwiched between crisped flour tortillas. Served with a homemade 1000 Island-style dipping sauce, this easy-to-make appetizer or meal brings together savory, smoky, and tangy flavors in every bite.
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 to prevent sticking and ensure crisping.
- 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-style dipping sauce alongside for dipping.
Notes
- Ensure sauerkraut is well-drained to avoid soggy quesadillas.
- Use a spatula to carefully flip the quesadillas to maintain their shape.
- For extra crispiness, press down slightly on quesadillas while cooking.
- The leftover dipping sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Replace grapeseed oil with any neutral oil like canola or vegetable oil if unavailable.
