Corned Beef and Swiss Quesadillas (Print-Friendly Format)
Corned beef, Swiss, and sauerkraut layered in crisp tortillas, served with a creamy Thousand Island dipping sauce.
# Ingredients You’ll Need:
→ 1000 Island Dipping Sauce
01 -
180 ml mayonnaise
02 -
45 ml ketchup
03 -
15 ml sweet pickle relish
04 -
5 g smoked paprika
05 -
5 g garlic powder
06 -
2.5 g salt
07 -
1 g black pepper
→ Quesadillas
08 -
12 flour tortillas, 20 cm diameter
09 -
450 g cooked corned beef, sliced
10 -
12 slices Swiss cheese
11 -
240 ml sauerkraut, drained
12 -
45 ml grapeseed oil or other neutral oil
# How to Make It:
01 -
In a small mixing bowl, combine mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Whisk until well blended. Refrigerate until ready to serve.
02 -
Lay out 6 flour tortillas on a flat surface. Top each with one slice of Swiss cheese, a portion of sliced corned beef, and a spoonful of sauerkraut. Place another slice of Swiss cheese on each and cover with the remaining tortillas.
03 -
Preheat a large skillet over medium-high heat. Add a drizzle of oil to the pan. Fry each assembled quesadilla for 2–3 minutes per side or until golden brown and the cheese is melted. Add oil as needed for subsequent batches.
04 -
Transfer cooked quesadillas to a cutting board. Cut each into wedges. Serve immediately with the chilled 1000 Island dipping sauce alongside.
# Extra Tips:
01 -
Store unused portions in an airtight container and refrigerate for up to five days. For freezing, separate portions with parchment and keep in an airtight freezer container for up to three months. Reheat in a moderate oven or air fryer until crispy.