Best Corned Beef Quesadillas Recipes
SOUTHWESTERN CORNED BEEF QUESADILLAS!
I discovered these on a road trip through New Mexico and conned the recipe out of the cook. They were absolutely delicious and are a great way to serve up your leftover brisket!
Provided by Andrea Duncan
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Warm corned beef in a small bowl in microwave on High, 30 seconds to 1 minute.
- Heat a skillet over medium heat. Place 1 tortilla in the hot skillet. Sprinkle with Monterey Jack cheese, corned beef, and green chilies.
- Top with the other tortilla. Heat until bottom tortilla is golden brown, 2 to 4 minutes . Carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. Cut in half to serve.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 28.2 g, Cholesterol 43.7 mg, Fat 14 g, Fiber 1.7 g, Protein 16.8 g, SaturatedFat 7 g, Sodium 867.8 mg, Sugar 0.4 g
CORNED BEEF QUESADILLAS
Give your favorite Mexican dish a fusion spin, with this easy recipe that uses Old El Paso flour tortillas and classic Reuben sandwich ingredients.
Provided by Sarah Caron
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Cut each quesadilla into 4 wedges. Serve with Thousand Island dressing.
Nutrition Facts : ServingSize 1 Serving
CORNED BEEF QUESADILLAS
On a road trip across country we stopped in a restaurant in New Mexico and tried these - I can't remember now what they called them but they were so good I asked for the recipe -- nothin' to it & the best use of your left over corned beef I can imagine!
Provided by Babychops
Categories Lunch/Snacks
Time 6m
Yield 1 quesadilla, 1 serving(s)
Number Of Ingredients 4
Steps:
- Place 1 tortilla in skillet, arrange cheese, corned beef & chilies around surface, top with 2nd tortilla & cook over low heat until inside begins to melt & tortilla is lightly browned, flip over (I usually mash the whole thing down before I do this to avoid a mess) and brown other side until cheese is melted & meat is warmed through. You can add a smidge of oil to the skillet if you like a more browned tortilla, gives it a crispier finish.
- Slice & enjoy! Of course you can make as many as you want, I just gave an example for one -- . These are so yummy and give you something to do with that left over corned beef! Enjoy!
Nutrition Facts : Calories 294.3, Fat 13.2, SaturatedFat 6.5, Cholesterol 25.1, Sodium 630.8, Carbohydrate 31.4, Fiber 2, Sugar 1.6, Protein 12
CORNED BEEF REUBEN QUESADILLAS
I made these for my families lunch. When I made my future hubbies he had his on wheat tortillas. My future hubbies tortillas were 10-inch so I doubled the meat and cheese. I used deli corned beef. I also use thousand island salad dressing on our quesadillas. I recommend draining the sauerkraut really well before making these or having plenty napkins on hand as they are messy. We really liked these quesadillas my family thought they were so good. I got this recipe from Tops Market courtesy of the Texas Beef Council.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat griddle or skillet over medium-high heat.
- Spread one side of each tortillas with dressing.
- Layer 1 slice corned beef, 1 slice cheese and 1/4 cup sauerkraut on half of each tortillas.
- Fold tortilla over ingredients, spray skillet with non-stick vegetable spray and grill until cheese is melted and tortilla lightly browned.
Nutrition Facts : Calories 206.8, Fat 10.2, SaturatedFat 5.6, Cholesterol 25.8, Sodium 479.2, Carbohydrate 18.4, Fiber 2, Sugar 1.6, Protein 10.3
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