Juicy Corned Beef Quesadillas

If you ask me, leftover corned beef is a gift that keeps on giving.

These corned beef quesadillas take all that salty, tender meat from St. Patrick’s Day and give it a Mexican-inspired twist that just works. The melted cheese and crispy tortillas make every bite something to look forward to.

I like to add some sautéed onions and a bit of mustard to bring out the best in the corned beef. The whole thing gets golden brown and crispy in a hot skillet, making that perfect quesadilla crunch we all love.

It’s a quick, filling meal that brings new life to leftovers, perfect for those busy weeknight dinners.

What Kind of Corned Beef Should I Use?

For quesadillas, you’ll want to start with leftover cooked corned beef or deli-sliced corned beef – both options work great in this recipe. If you’re using leftover corned beef from a previous meal, make sure to slice it as thinly as possible against the grain to keep it tender. Store-bought deli corned beef is a convenient option and comes pre-sliced to the perfect thickness. Just avoid using canned corned beef for this recipe, as its texture and moisture content won’t give you the same delicious results. If you’re buying from the deli counter, ask for your corned beef to be sliced medium-thin – this will give you the perfect balance of meat in each bite without making the quesadilla too bulky.

Options for Substitutions

This tasty fusion recipe can be tweaked with several substitutions if needed:

• Corned beef: While corned beef gives this dish its signature flavor, you can use pastrami or even regular roast beef in a pinch. Leftover Montreal smoked meat would also work great here.
• Swiss cheese: Not a fan of Swiss? Try provolone, Gruyere, or even a mild white cheddar. Just avoid very mild cheeses like mozzarella as they won’t provide enough flavor to balance the corned beef.
• Flour tortillas: You can swap regular flour tortillas with whole wheat ones. Just make sure to use large (10-inch) tortillas to hold all the filling. Corn tortillas aren’t recommended here as they’re too small and may break with heavy fillings.
• Green cabbage: Feel free to use purple cabbage or even pre-shredded coleslaw mix (without the dressing). For a different twist, you could also use sauerkraut – just make sure to drain it well first.
• Vegetable/avocado oil: Any neutral cooking oil works here – canola, grapeseed, or even light olive oil are good options. Just avoid extra virgin olive oil as its strong flavor might overpower the other ingredients.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef quesadillas is managing the moisture content – if your cabbage releases too much water, you’ll end up with a soggy tortilla instead of that perfect crispy exterior. To prevent this, make sure to cook your cabbage mixture until most of the moisture has evaporated, and let it cool slightly before assembling your quesadillas.

Another common mistake is overcrowding the tortilla with filling, which can lead to cheese and ingredients spilling out during cooking – stick to a thin, even layer of ingredients and leave a small border around the edges.

Temperature control is crucial for that golden-brown finish – cooking your quesadillas on too high heat will burn the tortillas before the cheese melts, so maintain medium heat and be patient. For the best results, press down gently on the quesadilla with a spatula while cooking to ensure even contact with the pan, and always let the cheese fully melt before attempting to flip.

What to Serve With Corned Beef Quesadillas?

These hearty quesadillas pair really well with a variety of sides that can balance out their rich, savory flavors. A simple coleslaw makes perfect sense since you’re already working with cabbage, and the cool, crisp texture offers a nice contrast to the warm, melty quesadillas. Russian dressing or Thousand Island makes a great dipping sauce, staying true to the Reuben sandwich inspiration. If you want to keep things simple, a handful of dill pickles or some sauerkraut on the side adds a tangy crunch that complements the salty corned beef and Swiss cheese perfectly. For a fresh option, a basic green salad with a light vinaigrette helps cut through the richness of the quesadillas.

Storage Instructions

Keep Fresh: Got leftover quesadillas? No problem! Just wrap them in aluminum foil or place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days, though they’re best enjoyed within the first 2 days to keep that nice crispy texture.

Make Ahead: You can prep the filling mixture (corned beef, cabbage, and onions) a day ahead and store it in the fridge. When you’re ready to eat, just assemble and cook your quesadillas fresh – this way, you’ll get that perfect crispy exterior and melty cheese every time!

Warm Up: To bring back that crispy texture, warm up leftover quesadillas in a skillet over medium heat for about 2-3 minutes per side. You can also use a toaster oven for a few minutes – just keep an eye on them to prevent burning. I’d skip the microwave since it can make them soggy.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 80-90 g
• Carbohydrates: 90-100 g

Ingredients

• 1 cup yellow onion (chopped into 1/4-inch pieces)
• 2 tsp sea salt
• 2 tbsp vegetable or avocado oil
• 3 cups shredded green cabbage (finely shredded for even cooking)
• 3 tbsp minced garlic (freshly minced for best flavor)
• 250 grams thinly sliced corned beef (well-drained if from a package)
• 8 slices or 2 cups shredded swiss cheese (shred your own for better melting)
• 2 flour tortillas (10-inch, I prefer Mission brand)

Step 1: Sauté Onion and Garlic

Heat oil in a large pan over medium-high heat.

Add chopped onion and minced garlic, cooking them for about 5 minutes until they become tender and fragrant.

Sprinkle a bit of salt into the pan and let it cook for an additional minute to enhance the flavors.

Step 2: Cook Cabbage and Corned Beef

Reduce the heat to medium, then add in the chopped cabbage and corned beef to the pan.

Cook until the cabbage is wilted, which should take about 5 minutes.

Once cooked, transfer the mixture to a plate or bowl to prepare for assembling the quesadillas.

Step 3: Assemble the Quesadillas

Temporarily remove the pan from the heat.

Place one tortilla in the pan and on one half, layer the following: 2 slices of cheese (cut them if necessary to cover more area), ½ of the corned beef and cabbage mixture, and 2 more slices of cheese.

Fold the tortilla over to close the quesadilla.

Step 4: Cook the Quesadillas

Return the pan to medium heat and cook the quesadilla until the bottom is golden brown.

Gently flip the quesadilla to brown the other side as well.

Repeat the process for the second quesadilla.

Step 5: Slice and Serve

Transfer the cooked quesadilla to a cutting board and cut it in half.

Serve immediately while hot and enjoy your delicious corned beef and cabbage quesadillas!