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.
Find it online: https://eatsbythebeach.com/irish-quesadillas/