Corned Beef and Cabbage Quesadillas

 

 What the heck are you going to do with all that

leftover corned beef and cabbage?

  

Corned Beef And Cabbage Quesadillas FamilyFreshMeals.com - Great Ideas for using up leftover corned beef!

 

 

March is here and guess what that means? Time to start preparing for St. Patrick’s Day! Corned Beef and Cabbage is a ritual in our household for St. Patty’s Day.

 

Have you tried out my Goof-Proof Crockpot Corned Beef and Cabbage recipe? Delish, homemade and EASY!

 

Since my husband is a vegetarian, I usually have a bunch leftover corned beef.  The girls and I sometimes get bored eating the same leftovers over and over. Well ladies and gentlemen, PROBLEM SOLVED!

 

These Corned Beef and Cabbage Quesadillas are the perfect way to use up any corned beef leftover you have from your big St. Patrick’s day feast.

 

Corned Beef and Cabbage Quesadillas -FamilyFreshMeals.com --

 

NOTE: For these quesadillas, I chose to use sauerkraut as the “cabbage”  because I also had leftovers of that. But, if you don’t have any on hand, substitute in some of your leftover cabbage from the Crockpot Corned Beef and Cabbage recipe. Just slice into shreds and you are good to go!

 

Corned Beef and Cabbage Quesadillas

Ingredients

8-10 slices Swiss cheese (Havarti also works well)
24 thin slices ( about 1/2 lb) corned beef
1/2 cup well-drained sauerkraut
Thousand Island dressing and or mustard for dipping.

 

Directions: 

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.

 

Corned Beef and Cabbage Quesadillas - Step 1

 

 

2. On half of the tortilla, layer 1 slice of cheese (I broke my 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.

 

Corned Beef and Cabbage Quesadillas - Step 2

 

 

3. Fold the empty side of the tortilla over filling and press down with a spatula to seal. Cook for 2-3 minutes and then carefully flip to brown other side. Quesadillas are done once cheese has melted and both sides are golden brown.

Continue process with other 3 tortillas.

 

Corned Beef and Cabbage Quesadillas - Step 3

 

 

Cut into triangles, and serve with a side of thousand island dressing and or yellow mustard.

 

Corned Beef and Cabbage Quesadillas -FamilyFreshMeals.com

 

 

Corey Valley - FamilyFreshMeals.comDo you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D

 

 

 

 

 

4.0 from 1 reviews
Corned Beef and Cabbage Quesadillas
 
Prep time
Cook time
Total time
 
Corey:
Serves: 4
Ingredients
  • 8-10 slices Swiss cheese (Havarti also works well)
  • 24 thin slices ( about ½ lb) corned beef
  • ½ cup well-drained sauerkraut
  • Thousand Island dressing and or mustard for dipping.
Instructions
  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 my slice up to fit on the tortilla better), then 5-6 slices of corned beef, 2 tablespoons of sauerkraut,
  3. followed by another slice of cheese.
  4. Fold the empty side of the tortilla over filling and press down with a spatula to seal. Cook for 2-3 minutes and then carefully flip to brown other side. quesadilla is done once cheese has melted and both sides are golden brown.
  5. Continue process with other 3 tortillas.
  6. Cut into triangles, and serve with a side of thousand island dressing and or yellow mustard.

 

Here is what I used to make these Corned Beef and Cabbage Quesadillas

(Post contains affiliate links)

 

Comments

  1. Corey-
    Your recipes are always good but I am thinking this one might rank way up there…. We are corned beef/cabbage/sauerkraut LOVERS! I can’t wait to try this one. Sounds easy to make and perfect for getting all the flavor of the original. Thanks for all you do to help us feed our cravings!

  2. Annettemac says:

    Corey, You are incredible, who would of thought of this? Can’t wait to try your recipe after St. Patricks’s Day; these quesadillas are going to be amazing! Love your posts.Keep thinking outside of the box.

  3. Another good dip for this is 1/2 Sour Cream and 1/2 Horseradish Sauce….adjust proportions to taste.

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