Reuben Quesadilla Recipe

Reuben Quesadilla: Easy, Crispy, and Full of Flavor

Reuben Quesadilla — there’s something downright comforting about it. It takes everything we love about the classic Reuben sandwich — tender corned beef, tangy sauerkraut, melty Swiss cheese, and creamy dressing — and wraps it all up in a crispy tortilla. Each bite is rich, savory, and just a little bit tangy, with a delightful crunch that makes it hard to stop at just one wedge.

The Reuben sandwich itself dates back to early 20th-century America, a true deli classic that has stood the test of time. By giving it a quesadilla twist, we create something a little lighter, a little quicker, but just as satisfying. It’s the kind of meal you can pull together for a cozy lunch, a casual dinner, or even a hearty snack. Plus, the way the cheese melts and the tortillas crisp up in the pan brings a certain homemade magic that’s hard to beat.

You’ll find the full, detailed recipe below — but if you want your Reuben Quesadilla to turn out just right, take a few minutes to read through the tips and variations. They’ll make all the difference.

Ingredients & Substitutions

A good Reuben Quesadilla comes down to choosing the right ingredients. Here’s a breakdown of what you’ll need, plus a few ideas for easy swaps if you’re working with what’s in your kitchen.

Corned Beef

• Tender, sliced corned beef brings the signature Reuben flavor.
• Substitution: If you prefer, use pastrami for a smokier flavor, or deli roast beef in a pinch.

Sauerkraut

• Adds tang and a little crunch, balancing the richness of the beef and cheese.
• Substitution: Drained, chopped coleslaw can work if you’re in a bind, but sauerkraut is traditional.

Swiss Cheese

• Melts beautifully and offers a mild, nutty flavor.
• Substitution: Gruyère or provolone cheese are excellent stand-ins if Swiss isn’t available.

Russian or Thousand Island Dressing

• Creamy, tangy dressing ties everything together.
• Substitution: You can make your own by mixing mayo, ketchup, a little relish, and a splash of vinegar.

Flour Tortillas

• The crispy base that holds everything in. Medium (8-inch) tortillas work best.
• Substitution: Try whole wheat tortillas for a slightly nutty flavor, or gluten-free tortillas if needed.

Butter or Cooking Spray

• Helps crisp the tortillas to golden perfection without drying them out.
• Substitution: A light brushing of olive oil also works nicely.

Optional Additions

• A sprinkle of caraway seeds gives a nod to the rye bread usually found in a Reuben.
• A handful of shredded cabbage can bulk it up if you want extra crunch.

Keeping a light hand with sauerkraut and dressing ensures your quesadilla stays crispy instead of soggy. For best results, pat the sauerkraut dry before layering it in.

How To Make Reuben Quesadilla (Step-by-Step Guide)

Making a Reuben Quesadilla is easy if you follow these steps! Each layer adds to that irresistible flavor and crunch you’re after. Here’s how to do it right.

Step 1 – Prepare the Ingredients

Start by getting everything ready. Thinly slice or shred your corned beef if it’s in larger pieces. Drain the sauerkraut well and pat it dry with a paper towel — you don’t want extra moisture making your tortilla soggy. Grate or slice your Swiss cheese so it melts quickly and evenly.

ALT text: Preparing ingredients for Reuben Quesadilla — slicing corned beef, draining sauerkraut, and grating Swiss cheese.

caption: Getting ingredients prepped ensures a smooth cooking process for Reuben Quesadillas.

description: Chopping board showing neatly prepared corned beef, sauerkraut in a strainer, and freshly grated Swiss cheese.

Step 2 – Assemble the Quesadilla

Lay one tortilla flat on a clean surface. Spread a light layer of dressing across the surface. Next, evenly distribute a layer of Swiss cheese, followed by the corned beef, then the sauerkraut. Add a little more cheese on top to help everything stick together, then top with another tortilla.

ALT text: Layering Swiss cheese, corned beef, and sauerkraut onto a tortilla for Reuben Quesadilla.

caption: Building flavor with every layer in the Reuben Quesadilla.

description: Close-up of a tortilla being layered with Swiss cheese, corned beef, sauerkraut, and dressing.

Step 3 – Cook the Quesadilla

Heat a nonstick skillet or griddle over medium heat. Add a little butter or cooking spray. Carefully place the assembled quesadilla onto the pan. Cook for 2–3 minutes on the first side, pressing gently with a spatula. Once the bottom is golden brown and crispy, flip it carefully and cook another 2–3 minutes until the cheese is melted and everything is hot.

ALT text: Cooking Reuben Quesadilla until golden brown in a nonstick skillet.

caption: Golden, crispy perfection is key to a great Reuben Quesadilla.

description: Skillet view of a Reuben Quesadilla turning golden and crispy on the stovetop.

Step 4 – Slice and Serve

Transfer the cooked quesadilla to a cutting board and let it rest for about one minute. Then, slice it into wedges using a sharp knife or pizza cutter. Serve hot with extra dressing on the side for dipping, if desired.

Tips for Success

A Reuben Quesadilla is all about balancing bold flavors with a crisp, golden tortilla. Here are a few handy tips to help you make it perfect every time:

Drain the Sauerkraut Well

• Extra moisture can make the quesadilla soggy. After draining, press the sauerkraut gently between paper towels to remove as much liquid as possible.

Use a Moderate Heat

• Cooking over medium heat gives the cheese time to melt without burning the tortilla. High heat can cause the outside to brown too quickly while leaving the inside cold.

Spread Ingredients Evenly

• For even cooking and easier slicing, distribute the filling right up to about half an inch from the tortilla edges.

Don’t Overload the Quesadilla

• It’s tempting to stuff it full, but too much filling makes it hard to flip and cook evenly. A light, balanced layer ensures the best texture and flavor.

Press Gently While Cooking

• Using a spatula to press down gently helps melt the cheese and fuse everything together without squeezing the filling out.

Use Quality Corned Beef

• Whether you grab it from the deli counter or have leftovers from a homemade brisket, good corned beef makes a noticeable difference in flavor and tenderness.

Optional Flavor Boost

• A sprinkle of caraway seeds inside the quesadilla can add a subtle nod to the traditional rye bread flavor of a classic Reuben.

With just a few thoughtful touches, your Reuben Quesadilla will be a real standout.

For more ideas on easy, flavorful meals like this one, be sure to explore our Everyday Eats collection. There’s something comforting for every craving!

Serving Suggestions

A hot, crispy Reuben Quesadilla can stand proudly on its own, but pairing it with a few simple sides turns it into a hearty and satisfying meal. Here are some ideas to round out your plate:

Classic Deli Sides

• Serve with crunchy dill pickles or a scoop of classic coleslaw for a refreshing contrast.
• A small serving of potato salad or macaroni salad keeps the deli theme alive.

Light and Fresh Options

• A crisp green salad with a vinaigrette dressing can balance the richness of the quesadilla.
• Fresh cucumber slices or cherry tomatoes sprinkled with a little sea salt also work nicely.

Dipping Sauces

• Offer extra Russian or Thousand Island dressing on the side for dipping.
• A dollop of sour cream or a drizzle of spicy mustard adds a tasty twist for those who like a little extra zing.

Drink Pairings

• A cold beer, particularly a light lager or amber ale, complements the flavors beautifully.
• For a non-alcoholic option, sparkling water with a squeeze of lemon is wonderfully refreshing.

However you serve it, a Reuben Quesadilla brings a cozy, deli-inspired comfort that’s hard to resist.

Variations and Customizations

One of the joys of making a Reuben Quesadilla is how easily you can tailor it to different tastes and dietary needs. Here are a few creative twists to try:

Rachel Quesadilla (Turkey Version)

• Swap the corned beef for thinly sliced turkey breast to create a “Rachel” version. It’s lighter but still wonderfully savory.

Spicy Reuben Quesadilla

• Add a few slices of pickled jalapeños inside the quesadilla for a nice kick.
• A drizzle of spicy mustard alongside the dressing also adds a bold twist.

Vegetarian Reuben Quesadilla

• Replace the corned beef with sautéed mushrooms or tempeh.
• Keep the sauerkraut and Swiss cheese for that classic Reuben flavor.

Gluten-Free Option

• Use gluten-free tortillas and double-check that your dressing and sauerkraut are certified gluten-free.

Low-Carb Version

• Skip the tortillas altogether and make a “Reuben melt” by stacking the ingredients between slices of grilled eggplant or portobello mushrooms.

Cheese Lover’s Upgrade

• Mix a little sharp white cheddar with the Swiss cheese for an extra gooey, flavorful filling.

Each variation keeps the heart of the Reuben alive while offering a little something different depending on your mood or pantry.

How to Store and Reheat

If you have leftovers — or if you’re planning ahead — storing and reheating your Reuben Quesadilla is simple with a few thoughtful steps to keep it crispy and delicious.

Storing in the Refrigerator

• Let the quesadilla cool completely before storing it.
• Place slices in an airtight container, layering with parchment paper if stacking.
• Refrigerate for up to 3 days for the best flavor and texture.

Reheating on the Stovetop

• Warm a nonstick skillet over medium-low heat.
• Place the quesadilla slices in the skillet and cover loosely with a lid to trap some heat.
• Heat for about 2–3 minutes per side until hot and crispy.

Reheating in the Oven

• Preheat your oven to 350°F.
• Arrange slices on a baking sheet and bake for about 8–10 minutes.
• This method keeps the tortilla crispy without overcooking the filling.

Avoid the Microwave

• Microwaving tends to make the tortilla soggy. If you must, use low power and a paper towel underneath to absorb moisture.

For best results, reheating on the stovetop brings back that freshly cooked crunch you’ll love.

Can You Freeze Reuben Quesadilla?

You can absolutely freeze a Reuben Quesadilla, though a little extra care helps preserve its texture and flavor.

Freezing Instructions

• Allow the cooked quesadillas to cool completely.
• Place them in a single layer on a baking sheet and freeze until solid, about 1 hour.
• Once frozen, transfer slices into a freezer-safe bag or container, separating layers with parchment paper.
• They’ll keep well for up to 2 months.

Thawing and Reheating

• For best texture, thaw frozen quesadilla slices overnight in the refrigerator.
• Reheat in a skillet over medium heat or in a 350°F oven until hot and crispy.

While freezing works, fresh is always a little crispier. If you know you’ll be freezing them, go easy on the dressing inside to help prevent sogginess when reheating.

Reuben Quesadilla Recipe Card

Reuben Quesadilla

Recipe by RebeccaCourse: Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

44

minutes

Calories

550

kcal

Everything you love about a Reuben sandwich — corned beef, sauerkraut, Swiss cheese, and creamy dressing — wrapped in a crispy, golden tortilla.

Gather Your Goodies

• Sliced corned beef (or pastrami/deli roast beef)

• Sauerkraut (well-drained)

• Swiss cheese (or Gruyère/provolone)

• Russian or Thousand Island dressing (or homemade: mayo, ketchup, relish, vinegar)

• Flour tortillas (8-inch)

• Butter or cooking spray (or olive oil)

• Optional: Caraway seeds, shredded cabbage

Let’s Get Cooking

• Prepare ingredients: slice beef, drain sauerkraut, and grate cheese.
• Spread dressing lightly on one tortilla. Add cheese, beef, sauerkraut, more cheese, and top with another tortilla.
• Heat skillet over medium heat, add butter/cooking spray, and cook the quesadilla for 2–3 minutes per side until golden and melted.
• Let rest for 1 minute, then slice into wedges. Serve hot with extra dressing for dipping.

Notes

• Drain sauerkraut well to prevent sogginess. Cook on medium heat for even crispiness and melty cheese. Don’t overfill the quesadilla to make flipping easier.

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FAQs About Reuben Quesadilla

Final Thoughts on Reuben Quesadilla

A Reuben Quesadilla takes everything we love about the classic deli sandwich and turns it into something quick, crispy, and completely comforting. From the savory corned beef to the tang of sauerkraut and the creamy richness of Swiss cheese and dressing, every bite brings a little bit of old-school deli magic right to your kitchen.

It’s easy to customize, simple to store, and always a crowd-pleaser whether you’re cooking for one or serving a table full of friends. If you love a Reuben sandwich, you owe it to yourself to try this cozy twist — it might just become a new favorite.

If you give this recipe a try, I’d love to hear how it turned out for you. Feel free to leave a comment or a star rating! And if you’re in the mood for more comforting, nostalgic recipes, there’s a whole collection waiting for you to explore.