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Corned Beef and Swiss Reuben Quesadillas

Enjoy the bold flavors of Reuben-inspired quesadillas stuffed with corned beef, Swiss cheese, and tangy sauerkraut, served with a luscious 1000 Islands dipping sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the dipping sauce
  • 3/4 cups mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the quesadillas
  • 12 pieces 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

Method
 

Making the Dipping Sauce
  1. Mix the mayonnaise, ketchup, relish, paprika, garlic powder, salt, and pepper together in a small bowl. Set aside and keep cool.
Assembling the Quesadillas
  1. Evenly top 6 flour tortillas with a slice of Swiss cheese, corned beef, sauerkraut, the remaining Swiss cheese slices, and the final 6 tortillas.
Cooking the Quesadillas
  1. Heat a large skillet to medium/high.
  2. Add 1/2 tablespoon of oil to the skillet and fry each quesadilla on both sides until golden brown and the cheese has melted.
  3. Continue the same process with the remaining quesadillas.
  4. Cut each quesadilla into wedges and serve with the 1000 Islands dipping sauce.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. May be frozen after cooking; place parchment or wax paper in between each quesadilla to prevent sticking. Thaw in the refrigerator overnight and reheat in a moderate oven or air fryer until hot and crispy.