Corned Beef Quesadillas

Chef Justin O'Neill | Off the Line
Cook Time

45 minutes

Cuisine

Latin/South American

Category

Appetizers/Snacks

Do you know what to do with your corned beef leftovers? You could always eat it again or you can twist it up with Justin’s delicious take on a corned beef quesadilla — the perfect post St. Patty’s Day hangover cure.
Corned Beef Quesadillas

Ingredients

    blank

    • ½ cup mayo
    • ⅓ cup ketchup
    • ⅛ cup your favorite hot sauce
    • ⅛ cup chives
    • ¼ teaspoon paprika

    blank

    • ½ head purple cabbage sliced thin
    • 2 cups apple cider vinegar
    • ¼ cup Spiceology Pickling Spice
    • 4 cloves garlic smashed

    • 1½ tablespoons salt

    • 1½ tablespoons honey

    • 2 cups ice

    blank

    • 4 slices havarti
    • ½ pound dubliner cheese
    • 2 large flour tortillas

    • ½ lb (or more) leftover corned beef chopped

    Directions

      blank

      1. Mix all ingredients and chill. (This can be done well ahead of time).

      blank

      1. Place all ingredients except cabbage and ice in a small saucepan and bring to a boil, then simmer for 5 minutes.
      2. Place sliced cabbage in a medium saucepan. Strain liquid into cabbage and simmer cabbage for 20 minutes, remove from heat and stir in ice.

      blank

      1. In a large skillet or griddle over medium-medium high heat, add tortilla slightly coated with mayo (mayo side down), layer on cheese and corned beef.
      2. Cook until the cheese is melted and the tortilla is lightly browned and crispy.
      3. Remove from heat, fold it up and serve it with cabbage and dressing.
      Recipe Products
      Blend

      Pickling Spice

      Key Ingredients

      Allspice, Mustard Seed, Clove Whole, Dill Seed