I always have left-overs from our traditional St. Patrick's Day dinner of corned beef, cabbage, potatoes, and carrots. Always. And I can only eat a repeat of the meal a couple of times before it needs a make-over. Turning the left-overs into a filling for quesadillas is fast, easy, and tasty.I used mozzarella cheese because it's what I had (and it melts so nice), but monterey jack would probably work just as good.
There are no specific measurements because it's a use-what-you've-got deal; more a great idea than a recipe.
Cut up the corned beef, potatoes, carrots, and cabbage so they are small and uniform in size.
Heat a large non-stick skillet over medium to medium-high heat (I don't grease my pan). Layer a flour tortilla, 3-4 tablespoons mozzarella cheese, the cut up corned beef, carrots, potatoes and cabbage, another 3-4 tablespoons mozzarella cheese, and another tortilla.Cook the quesadilla until it's golden brown. Flip it over (carefully so the filling doesn't fall out) and cook it on the other side until golden brown.
Cut into wedges and enjoy :)
Wow, this is such an inventive quesadilla! Care to share it in my St. Patrick's day blog hop? http://www.favedietsblog.com/the-healthy-hop-march-blog-hop/
ReplyDeleteThanks for the invite, Matt--just addeded it :)
ReplyDeleteWe always have leftovers because my husband is the only one that eats(loves) corned beef. This is a great idea!
ReplyDeleteLooks delicious!
ReplyDeleteVery cool. That actually looks pretty good! I may just have to try that with our leftovers for lunch tomorrow!
ReplyDeletewhat a great idea for the leftovers!! it might be the only way I get my kids to eat cabbage ;)
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