Corned Beef Quesadillas

Corned Beef Quesadillas

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

4
Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1
tablespoon butter, melted
8
slices (about 1 oz each) Irish Swiss cheese
1
cup chopped leftover corned beef
1/2
cup well-drained sauerkraut
Thousand Island dressing, if desired
  1. Heat nonstick griddle or large skillet over medium heat. Brush 1 side of each tortilla with melted butter; place tortillas, buttered side down, on griddle.
  2. Top each tortilla with 1 cheese slice, 1/4 cup corned beef, 2 tablespoons sauerkraut and another cheese slice. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
  3. Cut each quesadilla into 4 wedges. Serve with Thousand Island dressing.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Can’t find Irish Swiss? A domestic Swiss cheese can be substituted.
You can use chopped corned beef from the deli if you don’t have leftovers.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.