St. Paddy’s Pub Corned Beef Quesadillas
February 23, 2026
A crispy, cheesy corned beef mashup that tastes like your favorite pub sandwich got a skillet upgrade!
St. Paddy’s Pub Quesadillas bring all the classic Reuben flavor into a golden, crispy tortilla instead of rye. They’re packed with corned beef and melty Swiss, then folded and toasted until perfectly crisp and ready in minutes. It’s quick, a little unexpected, and the kind of dinner that earns a permanent spot in the rotation.
Flavor Profile
These are rich and savory from the corned beef, with that signature nutty melt from Swiss cheese. The cabbage slaw adds fresh crunch so it doesn’t feel heavy, and the Thousand Island brings creamy, tangy sweetness that ties everything together. The outside gets golden and crisp, while the inside stays gooey and layered. It’s salty, cheesy, tangy, and just messy enough to be fun.
Why You’ll Love This Recipe
- Big St. Patrick’s Day flavor without making a full corned beef dinner.
- It gives you those classic deli vibes in a fast, skillet-friendly way.
- Crispy outside, melty inside.
- That tortilla press creates golden crunch while the Swiss and corned beef stay soft and savory.
- Simple weeknight meal. No oven required. No complicated prep. Just layer, fold, flip.
- Great use for leftovers.
- Party-friendly. Slice into triangles and you’ve got an easy St. Paddy’s appetizer.
The Twist
Rye bread is replaced with a soft flour tortilla and pressed until golden and crisp. That single swap transforms a traditional Reuben-style sandwich into something crunchier on the outside, extra melty inside, and much easier to slice and share. All the classic pub flavors stay intact, just with a texture that feels fresh and a little more fun.
Ingredient Highlights
- Corned beef: Use chopped deli corned beef or leftover home-cooked corned beef. Thicker pieces give better texture.
- Swiss cheese: Freshly shredded melts best and gives that classic nutty flavor.
- Cabbage slaw mix: Pre-shredded mix keeps it easy and adds crunch without extra chopping.
- Thousand Island dressing: This brings the creamy tang. You can adjust the amount depending on how saucy you like it.
- Flour tortillas: Large, soft tortillas work best so they fold easily and crisp evenly.
St. Paddy’s Pub Corned Beef Quesadillas
Ingredients
- 4 large flour tortillas
- 1½ cups chopped corned beef
- 1½ cups shredded Swiss cheese
- 1 cup cabbage slaw mix
- ¼ cup Thousand Island dressing
- Butter or oil for the pan
Instructions
- Heat a large skillet over medium heat and add a light layer of butter or oil.
- Place a tortilla flat in the skillet. Sprinkle Swiss cheese over one half.
- Layer on the chopped corned beef, a handful of cabbage slaw, and a drizzle of Thousand Island dressing.
- Add a little more cheese on top to help everything melt together.
- Fold the tortilla over and press gently with a spatula.
- Cook for 2 to 3 minutes per side until the outside is golden and crisp and the cheese is fully melted.
- Transfer to a cutting board, slice into triangles, and serve warm with extra Thousand Island for dipping.
FAQ
Can I use a different cheese?
Yes. Provolone or mozzarella will melt well, but Swiss gives you that true deli-style flavor.
Can I make these ahead of time?
They’re best fresh from the skillet. You can prep the filling ahead, but cook them right before serving for maximum crispiness.
What if I don’t like Thousand Island?
You can swap in a light drizzle of Russian dressing or even a creamy mustard sauce for a sharper flavor.
Can I bake these instead of pan-frying?
You can, but you’ll lose some of the crisp texture. A skillet gives the best golden exterior.
Can I add sauerkraut?
Absolutely. If you love that briny bite, add a thin layer. Just squeeze out excess liquid first so the tortilla stays crisp.
Sprinkle of Fun
Make these St. Paddy’s Pub Quesadillas, pour something green and bubbly, and turn on your favorite Irish-themed movie while you eat straight from the cutting board. It’s basically a parade in your kitchen.
Suggested Recipes
If you like St. Paddy’s Pub Quesadillas, then you’ll love the recipes below.
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