Corned Beef and Cabbage Quesadillas
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? Or even quicker… my Instant Pot Corned Beef and Cabbage? 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.
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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!
How To Make Corned Beef and Cabbage Quesadillas
Ingredients you will need:
flour tortillas
Swiss cheese (Havarti also works well)
thin slices corned beef
well-drained sauerkraut
Thousand Island dressing and or mustard for dipping.
- 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.
- 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.
- 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.
- Cut into triangles, and serve with a side of thousand island dressing and or yellow mustard.
Other Irish Recipes you Will Love!
Corned Beef and Cabbage Quesadillas
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Ingredients
- 4 large flour tortillas
- 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.
Instructions
- 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.
- 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.
- 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.
- Continue process with other 3 tortillas.
- Cut into triangles, and serve with a side of thousand island dressing and or yellow mustard.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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We loved this; made homemade Thousand Island and spread it on the inside of the tortilla and used a panini maker. Absolutely the best use of leftover corned beef ever. Thanks for sharing.
My favorite sandwich is a Reuben on rye. Putting the ingredients on a tortilla really makes the flavors pop! I also preferred dipping rather than smearing the Thousand Island dressing. Really loved this departure from the traditional! Thank you!
My family loved it!