There's nothing like a warm, cheesy Reuben Quesadilla to satisfy your cravings for something quick, hearty, and absolutely delicious. This fusion of a classic Reuben sandwich with a Mexican twist combines all the flavors you love—savory corned beef, tangy sauerkraut, creamy dressing, and gooey Swiss cheese—folded into a crispy tortilla.

I discovered this recipe during a creative weeknight experiment to use up leftover corned beef. It instantly became a hit, perfect for lunch, dinner, or even an indulgent snack. Let me show you how to make this easy favorite.

Why You'll Love This Reuben Quesadillas Recipe

Get ready to meet your new go-to comfort food. These Reuben Quesadillas are simple to make, packed with flavor, and endlessly versatile.

First, they deliver all the beloved flavors of a traditional Reuben sandwich but with a fun, crispy twist. The golden-brown tortilla adds a delightful crunch that perfectly complements the melty Swiss cheese and juicy filling.

They're also incredibly easy to prepare. With just a few minutes of assembly and cooking, you can have this dish on the table in no time—ideal for those busy days when you want a satisfying meal without the fuss.

Plus, they're great for using up leftovers. Have extra corned beef from St. Patrick’s Day? Sauerkraut hanging out in the fridge? This recipe transforms those odds and ends into something magical.

Finally, they’re customizable. Whether you need to adapt for dietary preferences or want to mix up the flavors, these quesadillas are a blank canvas for your creativity.

Ingredients Notes

The beauty of this recipe lies in its simple yet flavorful ingredients. Each one plays an essential role in bringing this dish together.

Corned beef: Thinly sliced or shredded, corned beef is the heart of this recipe. Use deli-sliced corned beef or leftovers from a brisket for an authentic Reuben flavor.

Swiss cheese: The creamy, nutty richness of Swiss cheese is what makes these quesadillas truly special. Don’t skimp on it—melted cheese is the glue that holds everything together.

Sauerkraut: The tangy bite of sauerkraut cuts through the richness of the beef and cheese, creating a balanced flavor profile. Drain it well before using to avoid soggy quesadillas.

Thousand Island or Russian dressing: This creamy, slightly sweet sauce ties all the elements together. Spread a thin layer inside each tortilla for maximum flavor in every bite.

Flour tortillas: Soft, pliable tortillas provide the perfect vessel for holding the filling. Use medium-sized tortillas for easy flipping and serving.

If you have a large nonstick skillet or griddle, it’ll make cooking these quesadillas a breeze. A spatula with a wide surface is also handy for flipping without breaking them apart.

How To Make This Reuben Quesadillas Recipe

Crafting these flavorful quesadillas is as easy as layering, folding, and cooking. Let me guide you through it step by step.

Start by prepping your ingredients. If your corned beef isn’t already shredded or chopped, do that now. Drain the sauerkraut thoroughly and pat it dry with a paper towel to remove excess moisture.

Lay out your tortillas on a clean surface. Spread a thin layer of Thousand Island dressing over half of each tortilla, leaving a little border to prevent the filling from spilling out.

Layer on the fillings: start with Swiss cheese, then add a generous portion of corned beef and sauerkraut, and finish with more cheese. The double layer of cheese helps the quesadilla stick together when cooking.

Fold each tortilla in half, pressing gently to secure the filling. Heat a large skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Cook the quesadillas one or two at a time. Place them in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Flip carefully to avoid spilling the filling.

Once cooked, transfer the quesadillas to a cutting board and let them rest for a minute before slicing into wedges. Serve immediately with extra dressing on the side for dipping.

Storage Options

Reuben Quesadillas are best enjoyed fresh, but leftovers can be stored and reheated easily.

Refrigerator: Place cooled quesadillas in an airtight container and store for up to three days.
Freezer: Wrap each quesadilla in foil or plastic wrap, then place in a freezer-safe bag. They’ll keep for up to two months.

To reheat, warm them in a skillet over medium heat to maintain their crispy texture. Alternatively, use a toaster oven or air fryer for quick reheating without sogginess.

Variations and Substitutions

One of the best parts of this recipe is how adaptable it is. Here are some fun ideas to make it your own:

Protein swap: No corned beef? Try pastrami, turkey, or even shredded rotisserie chicken for a different flavor.
Cheese alternatives: While Swiss is traditional, provolone or mozzarella works well if that’s what you have on hand.
Vegetarian option: Skip the meat and load up on sautéed mushrooms and caramelized onions for a delicious veggie twist.
Low-carb version: Use low-carb tortillas or turn the filling into a cheesy, melty Reuben bowl instead.
Add a kick: Mix a bit of horseradish into the dressing for an extra punch of flavor.

The possibilities are endless, so don’t be afraid to experiment. These quesadillas are as fun to customize as they are to eat.