Description
These Corned Beef and Cabbage Quesadillas are a delicious twist on a classic Irish-American meal, combining tender corned beef, tangy sauerkraut, and melted Swiss cheese folded inside a crispy flour tortilla. Perfect for a quick lunch or dinner, they are served with Thousand Island dressing or mustard for dipping, offering a flavorful fusion of traditional and comfort food.
Ingredients
Scale
Quesadilla Base
- 4 large flour tortillas
- 8-10 slices Swiss cheese (Havarti also works well)
- 24 thin slices (about 1/2 lb) corned beef
- 1/2 cup well-drained sauerkraut
- Melted butter for brushing tortillas
Dipping Sauces
- Thousand Island dressing, for dipping
- Yellow mustard, for dipping
Instructions
- Heat Skillet: Start by heating up a nonstick skillet over medium heat to prepare for cooking the quesadillas.
- Prepare Base: Brush one side of a tortilla with melted butter and place it buttered side down in the heated skillet to create a golden, crispy base.
- Layer Ingredients: On half of the tortilla, layer one slice of cheese (breaking it up if necessary to fit), then 5-6 slices of corned beef, and 2 tablespoons of well-drained sauerkraut.
- Add Cheese Top: Top the filling with another slice of cheese to help bind the quesadilla when melted.
- Fold and Cook: Fold the empty side of the tortilla over the filling and press down gently with a spatula to seal. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip to brown the other side and melt the cheese.
- Repeat: Repeat the process with the remaining 3 tortillas to make four quesadillas total.
- Serve: Cut each quesadilla into triangles and serve warm with Thousand Island dressing and/or yellow mustard for dipping.
Notes
- Use well-drained sauerkraut to avoid soggy quesadillas.
- Havarti cheese can be used as an alternative to Swiss for a creamier texture.
- Brushing the tortillas with melted butter helps achieve a golden crisp texture.
- Adjust the amount of corned beef and cheese to taste.
- The quesadillas can be cooked on a griddle or skillet as preferred.
