Southwestern Corned Beef Quesadillas! recipe

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Ingredients

½ cup leftover corned beef brisket, shredded
2 (8 inch) flour tortillas
½ cup shredded Monterey Jack cheese
2 tablespoons diced green chilies

Nutrition Info

306.9 calories
carbohydrate: 28.2 g
cholesterol: 43.7 mg
fat: 14 g
fiber: 1.7 g
protein: 16.8 g
saturatedFat: 7 g
servingSize: -
sodium: 867.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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!

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