Recipe by Andrea Duncan
"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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leftover corned beef brisket, shredded
2 (8 inch)
shredded Monterey Jack cheese
diced green chilies
This was good! I did tweak a bit (= I thought I had a can of diced green chilies - but, instead, had a large bag in the freezer - which I didn't want to mess with, to use 2 tbsp. I used cilantro jalapeño tortillas and added sriracha and chopped cabbage that I needed to use up. I layered cheese, beef, cabbage, cheese, sriracha between the tortillas. Next time, I would add a layer of glue [cheese] between the beef and cabbage. I liked the crunch the cabbage added. The sriracha worked well [since I didn't have available diced green chilies]. I would definitely make this again (=
This was very good, and we enjoyed the kick from the green chilies. The flavors blended well, but the next time we have these, I am adding some well drained sauerkraut to the mix. Served these with tri-colored gnocchi with 'Creamy Alfredo Sauce' from AR.
What a neat way to use up left over corned beef. I wasn't sure how these flavors would mesh, but these were really pretty good. A nice change from the standard quesadilla. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Corned Beef Quesadillas!
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 126
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