Reuben Quesadillas


We had quite a bit of corned beef leftover after St. Patrick's Day. Since I already had the menu planned out for the next week, I decided to freeze the leftovers until I could figure out what to do with them.

When I was making the freezer inventory sheet, I decided to use up the remaining corned beef right away. I debated on this recipe or a soup one, but the weather decided for me that soup was definitely out.

Reuben Quesadilla
Source: Closet Cooking
Servings: 1 quesadilla
Printer Friendly

    • 2 8" tortillas
    • 1/4 cup sauerkraut, drained
    • 1/4 cup shredded corned beef (warmed)
    • 1/4 cup shredded Swiss cheese
    • 1 tsp. thousand island dressing

1. Add the sauerkraut to a small pan over medium heat. Stir frequently and cook until the sauerkraut is just barely caramelized.
2. Spray a large skillet with non-stick cooking spray and heat to medium.
3. Spread the cheese and meat over one tortilla. Add the sauerkraut and dressing and top with the remaining tortilla.
4. Place in the pan and cook for 2-3 minutes per side or until the the cheese has melted and the tortilla is golden brown on both sides.   

I really enjoyed this recipe. Putting the ingredients on a tortilla instead of rye bread is a nice touch to it and cooking the sauerkraut beforehand really makes for a deeper flavor.


  1. They look so yummy. Love that you added sauerkraut in the filling.

  2. Yum! Brilliant way to use up leftovers!


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