Cabbage is getting transformed in ways you wouldn’t be able to believe. It’s become illustrious for its multipurpose culinary usage. The spotlight is no longer on stuffed cabbage rolls or coleslaw; instead, it’s all about how to make it innovative and cool. These corned beef and cabbage quesadillas feature Swiss cheese, beef, and cabbage wrapped up in flour tortillas. Sauerkraut and stone-ground mustard are also taking center stage in a creamy dipping sauce to serve alongside the quesadillas. Taste buds, get ready!
Tips to make the quesadillas:
– You can use 2 (10″) tortillas to create a round quesadilla instead of the half-moon shape.
– Ask your butcher to slice the corned beef about 1/4″ thick so you have meaty chunks in the quesadilla. If you prefer to make your own corned beef, we got you.
– Squeeze any excess liquid from the sauerkraut before adding to the dip.
Storage:
Wrap the quesadillas in foil or place them in a zip-top bag. Store for up to 2 days in the refrigerator and reheat in the oven or toaster.
Did you make this? Let us know in the comments below!
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