Leftover Corned Beef and Cabbage
Leftover Corned Beef and Cabbage
Ingredients :
8-10 slices Swiss cheese (Havarti also works well)
24 thin slices ( about 1/2 lb) corned beef
1/2 cup well-drained sauerkraut
Thousand Island dressing and or mustard for dipping.
4 Tortillas
Directions :
Heat nonstick griddle or large skillet over medium heat. Brush 1 side of each tortilla with melted butter; place tortillas, buttered side down, on griddle.
Top each tortilla with 1 cheese slice, 1/4 cup corned beef, 2 tablespoons sauerkraut and another cheese slice. Fold tortilla in half over filling.
Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
Cut each quesadilla into 4 wedges. Serve with Thousand Island dressing.
Serve and enjoy!
8-10 slices Swiss cheese (Havarti also works well)
24 thin slices ( about 1/2 lb) corned beef
1/2 cup well-drained sauerkraut
Thousand Island dressing and or mustard for dipping.
4 Tortillas
Heat nonstick griddle or large skillet over medium heat. Brush 1 side of each tortilla with melted butter; place tortillas, buttered side down, on griddle.
Top each tortilla with 1 cheese slice, 1/4 cup corned beef, 2 tablespoons sauerkraut and another cheese slice. Fold tortilla in half over filling.
Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
Cut each quesadilla into 4 wedges. Serve with Thousand Island dressing.
Serve and enjoy!
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