The Ultimate Reuben Quesadilla

A Midwest favorite, Tex-Mex style

At Morton’s of Omaha, we’re all about a good Reuben sandwich. We don’t know what it is about that combo of salty corned beef, crunchy sauerkraut and sweet thousand island dressing, but at the end of the day, it draws us in again and again. 

We’re obviously not alone in our love for this classic sando. As we’ve discussed in a previous post on our blog, the Reuben has been a beloved part of American culinary culture since it was invented at the Blackstone Hotel in Omaha, Nebraska, all the way back in the 1920s. And still today, it ranks as one of America’s favorite sandwiches, gracing restaurant menus from coast to coast. 

While we love the original recipe for this iconic dish, we also know that American cuisine is nothing if not innovative. We are a melting pot of culinary traditions. And when the best of those cultures come together, we can achieve deliciousness unlike anything the world has ever seen.

The original Reuben is a perfect example of this, blending Jewish corned beef, Swiss cheese, and German sauerkraut. And this version of the classic dish takes the mash-up one step further, replacing classic rye bread with a traditional Mexican flour tortilla to turn the dish into a delicious and decadent Reuben quesadilla! 

This dish may not be a classic Reuben. And it’s definitely a break from traditional Mexican cuisine. But if there’s ever been a tastier fusion of Mexico and the Midwest, we’ve yet to see it! In fact, this tasty mash-up may just be the most perfect dish we can think of for a Midwestern Cinco de Mayo celebration. 

And lucky for you, making a Reuben quesadilla couldn’t be simpler – you need just a few ingredients, a skillet and a few minutes to get from start to delicious finish. And though this recipe is made to serve one, it can easily be multiplied and is an absolutely great way to feed a crowd. Just multiply the ingredients to prepare as many quesadillas as you like, and be sure to wipe out your pan and add new butter for each quesadilla you cook to prevent burning.

Corned Beef Reuben Quesadilla

Prep Time: 15 minutes

Total Time: 20 minutes


Butter1.5 ounces
12″ Flour tortilla1
Thousand island Dressing2 tablespoons
Shredded Swiss or Gruyere cheese1 cup
Sauerkraut, drained¼ cup
Cooked corned beef, sliced as thinly as possible4 ounces


1. Place tortilla on clean work surface or cutting board.

2. Spread thousand island dressing on tortilla, then sprinkle shredded Swiss or Gruyere cheese on top.

3. Spread sauerkraut on top of cheese, then place corned beef over half the tortilla. Fold tortilla in half.

4. Place butter in large saute pan or griddle over medium heat and allow to melt.

5. Once butter is melted and bubbling, place quesadilla in pan or griddle and cook for approximately 3 to 4 minutes per side until cheese is melted and tortilla is golden brown and crispy.

6. Remove from pan or griddle and cut into six equal wedges. Serve immediately with potato chips and a ramekin of thousand island dressing for dipping.

And that’s it! If you need to find a corned beef to make this recipe, you can always use our product finder to help you track one down. And while you’re at it, our Salt & Pepper Beef Brisket and Texas Beef Brisket also make great meals – and great quesadillas – but that’s a post for a different day! Until then, we hope you give this Reuben quesadilla a shot. We’re confident you and whomever you’re feeding won’t regret it!