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Corned Beef Quesadillas

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Corned Beef Quesadillas
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  • Prep 15 min
  • Total 15 min
  • Servings 4
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Give your favorite Mexican dish a fusion spin, with this easy recipe that uses Old El Paso flour tortillas and classic Reuben sandwich ingredients.
By Sarah Caron
Created Feb 14, 2012


  • 4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
  • 1 tablespoon butter, melted
  • 8 slices (about 1 oz each) Irish Swiss cheese
  • 1 cup chopped leftover corned beef
  • 1/2 cup well-drained sauerkraut
  • Thousand Island dressing, if desired


  • 1
    Heat nonstick griddle or large skillet over medium heat. Brush 1 side of each tortilla with melted butter; place tortillas, buttered side down, on griddle.
  • 2
    Top each tortilla with 1 cheese slice, 1/4 cup corned beef, 2 tablespoons sauerkraut and another cheese slice. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
  • 3
    Cut each quesadilla into 4 wedges. Serve with Thousand Island dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Can’t find Irish Swiss? A domestic Swiss cheese can be substituted.
  • tip 2
    You can use chopped corned beef from the deli if you don’t have leftovers.


Nutrition Facts are not available for this recipe
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