17-03-2025
Chef Mark creates St. Patrick's Day quesadillas
Great for your St. Patrick's Day leftovers!! – Serves 4
By Certified Executive Chef Mark Shoopman, CEC, CFBE
1 pound Corn beef brisket, cooked, sliced thin and warmed
12 ounces Whipped cream cheese
4 10-inch Flour tortillas
½ Cup Jack cheese, shredded
½ Cup Swiss cheese, shredded
1 cup Sauerkraut, rinsed and patted dry
1 cup 1000 Island or Russian dressing, for dipping
As needed Vegetable oil
As desired Fresh salsa, guacamole, sour cream or Siracha mayo, all optional
Heat a large flat bottom skillet, to medium low heat and a small amount of vegetable oil. Spread cream cheese on one half of the tortilla. Lay the tortilla onto the skillet and top the other half with the Swiss and Jack cheeses. Then layer the corn beef and sauerkraut on the side with the Swiss and Jack cheeses. Optionally, If you like, you can add some 1000 island dressing to the cream cheese side now.
Fold the tortilla over and cook until lightly browned and the cheese begins to melt. Lovingly flip the tortilla and continue to cook on the other side for a few minutes until the lightly browned and heated through and cheese is melted.
Transfer to a cutting board and cut in half, or into four triangles if you like smaller portions. Place onto a heated plate and serve the dipping sauces.
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