So about once a year (literally), I make corned beef. I could probably do it more often with no complaints from the family, but let’s face it, it’s not something you can eat daily (although I am sure there are some people that eat it frequently). I’m a firm believer that anything in moderation is OK. At any rate, I make the corned beef in March so this blog post is really from March when I had left over corned beef, but let’s just pretend, shall we? Anyways, with only 4 people to cook for and most corned beef briskets being 3+ lbs, we *usually* have leftovers. Corned beef is pretty easy to make and lately, I’ve just been throwing it in the slow cooker and letting it do it’s thing all day. I have baked it in the oven and made a glazed corned beef before, but that means you should really be in the house while doing it and it takes a while.
So since I usually have leftover corned beef, two of my favorite dishes to make with leftover corned beef are: corned beef hash and reuben sandwiches. I think I’ve blogged both of those. But this year, I wanted to try something a little different. It wasn’t until I realized that we’d been on a big Mexican food kick that I thought, hey, why don’t I try to make a reuben quesadilla. Now of course I knew better than to think that anyone other than myself would be eating this. Maybe KB, but for sure, not the kids. Because when do my children (7.5 and 5) say “Mom, make us a reuben quesadilla!” I made it, they watched me making it, asked for a bite and then I all of a sudden, I was making more reuben quesadillas. Because once they were done eating my lunch of course they needed second lunch. So here’s what I did.
Start with a burrito sized tortilla in a medium skillet.
Spread with Thousand Island dressing.
Layer on shredded swiss cheese (I used gruyere) and chopped corned beef (cooked). Heat over medium heat until swiss cheese starts to melt.
Fold in half and continue to crisp outside. Flip once or twice if you want.
Serve with Thousand Island dressing as a sauce to dip it in. Enjoy!
burrito sized flour tortillas
Thousand Island dressing
shredded swiss cheese (gruyere)
chopped leftover corned beef
In a medium skillet, lay tortilla. Spread with Thousand Island dressing. Sprinkle with shredded swiss (gruyere) cheese and chopped corned beef. Heat over medium heat until cheese starts to melt. Fold in half and continue to crisp the outside, flipping over a few times until all the cheese is melted and quesadilla is heated through. Serve with Thousand Island dressing to dip.