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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Corned Beef and Cabbage Quesadillas - Reuben Quesadillas

Updated: Oct 5, 2021

These Corned Beef and Cabbage Quesadillas are the perfect way to use up any corned beef leftovers you have from your big St. Patrick's day feast/ YUMMY!

PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 25 minutes



4 tablespoons melted Unsalted Butter

4 large Flour Tortillas

8-10 slices Swiss Cheese (Havarti also works well)

24 thin slices of Corned Beef, about 1/2 pound

1/2 cup well-drained Sauerkraut

Thousand Island Dressing and/or Mustard, for dipping


1. Start by heating up a nonstick skillet over a medium heat. Brush 1 side of a tortilla with melted butter and place tortilla buttered side down onto heated skillet.

2. On half of the tortilla, layer 1 slice of cheese (I broke slice up to fit on the tortilla better), then 5-6 slices of corned beef, 2 tablespoons of sauerkraut, followed by another slice of cheese.

3. Fold the empty side of the tortilla over to seal. Cook for 2-3 minutes and then carefully flip to brown the other side. The quesadilla is done once the cheese has melted and both sides are golden brown.

4. Continue the process with other 3 tortillas.

5. Cut into triangles, and serve with a side of thousand island dressing and/or yellow mustard. Serve warm and enjoy!

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