1/2 lb leftover corned beef, cut into batons
1/2 cup leftover cabbage, sliced into 1/4 inch wide strips
1/2 cup leftover potatoes, sliced thinly
deli style mustard
shredded Irish cheddar
2 flour tortillas
Heat a pan large enough for a large tortilla to lay flat. Place one tortilla in the pan and heat until warmed through and slightly browned, flipping once. Repeat. Remove from heat. Sprinkle the cheese on one half of the tortilla. Top with a sprinkle of cheddar, the corned beef, then the potatoes, a few dollops of mustard, top with a sprinkle of cheese. Fold the plain half over to form a half moon. Cook until the cheese has melted, flipping it once, and the both sides are slightly browned, about 1-2 minutes. Remove to a plate and cut in half. Repeat for the second torillas. Serve immediately.
Note: If the leftover meat, potato and cabbage are very cold from the refrigerator, microwave them for one minute before assembling the quesadilla. This will help ensure that the food is heated through during the brief cooking time.
I know what you are thinking. Corned beef and cabbage (and potato!) quesadillas? Really? I made this so I would finally have an answer to the deluge of “what to do with leftover corned beef and cabbage” questions I get each year on the day after St. Patrick’s Day. I figured if you get a “German taco” (think: sausage wrapped in a tortilla) at festivals in Texas, I can totally make something Irish-American meets Tex-Mex. And you know what? They are actually really good. The mustard gives it a good kick, and the rest of the ingredients melded well together. Sort of like a toasty grilled cheese with a lot of extras.