Corned Beef Quesadilla

Corned beef quesadilla are a delicious and fun twist on the classic Irish dish. With warm tender corned beef, sautéed chopped cabbage, and melted Swiss cheese all stuffed into a crispy tortilla, every bite is bursting with flavor and texture.

Course Main Dishes

Cuisine Main Dish

Keyword corned beef, corned beef wraps, easy dinner recipes, irish recipes, meat and cheese quesadillas, quesadilla recipes, st. patrick's day

Prep Time 10

Cook Time 15

Total Time 25

Servings Quesadilla

Calories 964kcal

Author Shannah Coe

Ingredients

2 tablespoons vegetable or avocado oil
1 cup yellow onion chopped
3 tablespoons garlic chopped (about 4 cloves)
2 teaspoons sea salt divided
3 cups thinly shredded green cabbage
250 grams deli corned beef shaved
2 10" flour tortillas
8 Swiss cheese slices or 2 cups shredded

Instructions

Heat oil in a large pan over medium high. Add onion and garlic and cook for about 5 minutes.
2 tablespoons vegetable or avocado oil, 1 cup yellow onion, 3 tablespoons garlic
Sprinkle salt into pan and cook for an additional minute.
2 teaspoons sea salt
Reduce heat to medium. Add in cabbage cook until cabbage is wilted (about 5 minutes). Add in cabbage and cook for another 1-2 minutes. Transfer to a plate or bowl to prep the quesadillas, one at a time.
3 cups thinly shredded green cabbage, 250 grams deli corned beef
Temporarily remove the pan from heat, and place 1 tortilla in the pan. On half of the tortilla, put 2 of the cheese slices (I cut them to cover more area), ½ of the corned beef and cabbage mixture and 2 more slices of cheese, then fold over the other side and place of medium heat until golden brown. Flip and brown the other side.
2 10" flour tortillas, 8 Swiss cheese slices or 2 cups shredded
Transfer quesadilla to a cutting board to in half and repeat with the second one.

Notes

The filling can be made ahead and refrigerated until ready to assemble the quesadilla.

Nutrition