Corned Beef Quesadillas

March 17, 2012

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A Mexican classic meets a St. Patrick’s Day favorite in this matchup.

Contributed by: Sarah Caron
www.sarahscucinabella.com

Like most kids, mine adore anything that resembles grilled cheese. They especially love quesadilla versions with creative fillings, such as black beans, avocado and peppers. But who says that a quesadilla, which is sort of a Mexican-style grilled cheese, has to be totally Tex-Mex? It doesn’t!

You can fill your quesadillas with whatever you want–even leftover corned beef from St. Patrick’s Day. (Do you love corned beef as much as I do?) This twist is a salty, sharp version of the classic. And it’s delicious.

To make Corned Beef Quesadillas, you need chopped leftover corned beef (you can also use chopped deli corned beef), Irish Swiss cheese and some sauerkraut. (Okay, sauerkraut’s a wild card, but it tastes so good in the sandwich. I swear!)

Then it’s made just like any quesadilla–butter the outside, add cheese and fillings, and cook in a skillet until the cheese melts. Cut into wedges and serve.

Want a dipping sauce? Thousand Island dressing is perfect for this.

Corned Beef Quesadillas

Blogger Sarah W. Caron from Sarah's Cucina Bella combines a favorite Mexican dish with delicious St. Patrick’s Day leftovers.