South Western Corned Beef Quesadillas! |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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! Ingredients:
1/2 cup leftover corned beef brisket, shredded |
2 (8 inch) flour tortillas |
1/2 cup shredded monterey jack cheese |
2 tablespoons diced green chilies |
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.
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