Irish Quesadillas are a great way to reinvent your leftover corned beef and cabbage into something fun and unexpected. Ready in less than 30 minutes, this kid-friendly meal is perfect for a weeknight dinner.
I love making my Oven-Baked Corned Beef And Cabbage, but I always manage to make too much. After a few corned beef sandwiches and still having leftover meat, I needed another recipe to finish off those delicious leftovers. What’s better than a warm, gooey quesadilla? Nothing! Especially when served with a creamy horseradish crema. Your family will love it.
What Ingredients Are Needed?
- Flour tortillas – I like using the burrito-sized. Fajita size also works.
- Leftover corned beef – try our recipe for baked corned beef.
- Butter – used to saute the cabbage. If using leftover cabbage, cope it fine and skip the butter.
- Leftover mashed potatoes – you can make your own or use store-bought. Try our Roasted Garlic Horseradish Mashed Potatoes for a flavor explosion.
- Swiss cheese – I like using sliced but shredded works as well. You can use any cheese you like or have on hand.
- Sour cream
- Mayonnaise
- Prepared horseradish – don’t get horseradish sauce. Look for prepared horseradish by the deli or dairy sections.
Steps To Make This Recipe
- Gather your ingredients.
- Saute the cabbage until tender and lightly caramelized. If using leftover cabbage, chop it into fine shreds.
- Lightly grease a nonstick skillet with butter.
- Lay one tortilla into the skillet.
- Spread a layer of mashed potatoes onto the tortilla.
- Top with 1-2 slices of Swiss cheese.
- Add the corned beef in an even layer.
- Spread ¼ of the shredded, cooked cabbage on top of the beef.
- Top with another 1-2 slices of cheese and top with another tortilla.
- Cook on medium heat until the bottom turns golden brown, then carefully flip.
- Cook the other side until golden on the bottom.
- Remove and slice into quarters. Repeat with the remaining ingredients.
- For the crema, stir together the sour cream, mayonnaise, and horseradish.
- Serve with the quesadillas.
Irish Quesadillas
Irish Quesadillas are a great way to reinvent your leftover corned beef and cabbage into something fun and unexpected. Ready in less than 30 minutes, this kid-friendly meal is perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Dish – Beef
- Method: Pan fry
- Cuisine: Fusion
Ingredients
2 tablespoons butter, plus more to grease your skillet
1 (10-ounce) bag angel hair cabbage or leftover cooked cabbage
8 flour burrito-size tortillas
2 cups leftover mashed potatoes or a container of ready-made refrigerated mashed potatoes
½ pound leftover corned beef, chopped
4–8 slices Swiss cheese
For the crema:
½ cup sour cream
½ cup mayonnaise
2–4 tablespoons prepared horseradish
Instructions
For the quesadillas:
Melt the butter in a large, non-stick skillet over medium heat and then add the cabbage.
Toss the cabbage with the butter and cook until soft and lightly caramelized.
Spoon the cabbage into a bowl and set aside.
In the same skillet, brush the bottom lightly with melted butter.
Add one tortilla to the skillet.
Top with 1-2 slices of the Swiss cheese.
Spread ½ cup of the mashed potatoes over the tortilla and cheese.
Top with ¼ of the corned beef and ¼ of the cooked cabbage.
Add another 1-2 slices of Swiss cheese and top with another tortilla.
Cook until the bottom is golden brown.
With a spatula, carefully flip the tortilla and cook until the other side is golden on the bottom – about 3-4 minutes per side.
Repeat with the remaining ingredients.
For the crema:
Whisk together the sour cream, mayonnaise, and prepared horseradish in a medium bowl.
Slice each tortilla into fourths and serve with crema on the side.