"Corned beef and cabbage quesadillas are the latest and greatest way to use leftovers. Judging by the sheer volume of easy and delicious quesadilla recipes we provide, it's safe to say that quesadillas welcome pretty much any type of filling. Indeed, most quesadilla recipes require both protein and veggie fillings to be precooked."
"The ideal type of cheese to pair with corned beef and cabbage are creamy, buttery cheeses like Swiss and Havarti that melt well and complement the savory flavors of the classic St. Patrick's Day offering. Oaxaca, a Mexican queso, is another great option. For the best melt, buy a block of cheese and shred it yourself."
"The easiest way is to use two whole tortillas, spreading mayo or butter to one side of each for maximum crisping. Stack shredded cheese, thin slices of corned beef and a few small spoonfuls of cabbage."
Corned beef and cabbage quesadillas provide an innovative leftover solution beyond traditional Reuben sandwiches. The dish utilizes pre-cooked corned beef and cabbage as a guisado filling, combined with store-bought flour tortillas and cheese. Swiss, Havarti, or Oaxaca cheese work best due to their creamy, buttery qualities that melt well and complement the savory flavors. Assembly requires minimal effort since all ingredients are pre-cooked. The quesadillas are assembled by spreading mayo or butter on tortilla sides for crisping, then layering shredded cheese, thin corned beef slices, and cabbage between two tortillas before cooking.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]