Southwestern Corned Beef Quesadillas!

Southwestern Corned Beef Quesadillas!

5
Andrea Duncan 0

"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!"

Ingredients

15 m servings 307 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Warm corned beef in a small bowl in microwave on High, 30 seconds to 1 minute.
  2. Heat a skillet over medium heat. Place 1 tortilla in the hot skillet. Sprinkle with Monterey Jack cheese, corned beef, and green chilies.
  3. 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.
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Reviews

5
  1. 6 Ratings

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This was good! I did tweak a bit (= I thought I had a can of diced green chilies - but, instead, had a large bag in the freezer - which I didn't want to mess with, to use 2 tbsp. I used cilantro...

I used Swiss cheese, perfectly great way to use up leftover corned beef.

This was very good, and we enjoyed the kick from the green chilies. The flavors blended well, but the next time we have these, I am adding some well drained sauerkraut to the mix. Served these...

I really enjoyed this! Surprisingly, this went super well with Trader Joes Garlic and Chipotle salsa. I just dipped it right in and it was delish!

What a neat way to use up left over corned beef. I wasn't sure how these flavors would mesh, but these were really pretty good. A nice change from the standard quesadilla. Thanks.