Rueben Quesadillas

Name: Rueben Quesadillas
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Ingredients: 4 Flour Torillas; 12 Oz Corned Beef Brisket - Sliced; 2 Cup Swiss Cheese - Shredded; 1 Cup Sauerkraut - Drained; 1/4 Cup Thousand Island Dressing; 2 Tbsp Butter; 1/2 Tsp Caraway Seed - Optional; 1 Tbsp Parsley - Chopped

Prep: 15 min Cook: 8 min Total: 23 min Serves: 4 4 views

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Handhelds Lunch

Golden brown and irresistibly crispy, these quesadillas reinvent the classic Reuben sandwich with a fun twist. Each bite reveals a melty blend of Swiss cheese and tender corned beef, paired with the tangy crunch of sauerkraut that dances on your palate. Perfect for a cozy weeknight dinner or a festive gathering, they’re sure to please both traditionalists and adventurous eaters alike. Serve them warm with a side of Thousand Island dressing for an extra splash of flavor!

Ingredients

4 Flour Torillas
12 Oz Corned Beef Brisket - Sliced
2 Cups Swiss Cheese - Shredded
1 Cup Sauerkraut - Drained
1/4 Cup Thousand Island Dressing
2 Tbsp Butter
1/2 Tsp Caraway Seed - Optional
1 Tbsp Parsley - Chopped
1 Thousand Island Dressing

Directions

In a small bowl, combine mayonnaise, ketchup, chopped dill pickles, mustard, vinegar, Worcestershire sauce, garlic powder, and black pepper. Stir until smooth and refrigerate until ready to use.
Place the sauerkraut in a fine-mesh strainer and press out as much liquid as possible. Pat dry with paper towels to prevent soggy quesadillas.
Chop the corned beef into bite-sized pieces. If desired, warm it briefly in a skillet over medium heat to bring out its flavour.
Lay the flour tortillas flat on a clean work surface. Spread approximately 1 tablespoon of Thousand Island dressing over one half of each tortilla.
Sprinkle ¼ cup of shredded Swiss cheese over the dressed half of each tortilla.
Divide the chopped corned beef evenly among the tortillas, arranging it over the cheese.
Top each with ¼ cup of drained sauerkraut and a pinch of caraway seeds, if using.
Sprinkle the remaining Swiss cheese evenly over the fillings, then fold the empty half of each tortilla over to create a half-moon shape.
Heat a large nonstick skillet or cast-iron pan over medium-low heat. Spread a thin layer of softened butter over the outside of each folded tortilla.
Place one or two quesadillas in the skillet, depending on the pan size, and cook for 3–4 minutes per side until golden brown and crispy and the Swiss cheese has completely melted.
Carefully transfer the cooked quesadillas to a cutting board and allow them to rest for 1–2 minutes before slicing into wedges.
Sprinkle with chopped parsley if desired and serve warm with additional homemade Thousand Island dressing for dipping.