St. Patrick’s Day Corned Beef Quesadillas | RECIPE
Quesadilla Ingredients:
Spicy Ranch Ingredients:
Corned Beef Ingredients:
Instructions
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For the Quesadillas:
1. Heat oven to 400 2. Prepare corned beef (seeing directions below), then cube some of it up 3. Heat olive oil in pan and sauté Brussels sprouts, onion, carrot, and garlic, salt and pepper for a few minutes until tender and just starting to get some color, set aside 4. Lay out 3 of the tortillas on a sheet pan 5. Spread a layer of the Brussels sprouts mixture onto each of the three tortillas 6. Add cubes of corned beef to each tortilla 7. Top with shredded chihuahua cheese 8. Top with the other three tortillas 9. Brush a little olive oil on the tops of each quesadilla and bake in the oven for 14 minutes 10. Remove from oven and with a micro-plane, grate some of the Dubliner cheese all over the top of each quesadilla and put back into the oven for 2 more minutes 11. Cut each quesadilla into four slices and enjoy! 12. Serve with a spicy ranch dipping sauce if you’d like
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For the Spicy Ranch:
Mix everything together and enjoy!
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For the corned beef:
1. Put corned beef in a large pot (with any spices from the spice pack in the package) cover with water 2. Bring to a boil, then turn down to a simmer and cover - 2.5 hours 3. Mix honey, mustard, soy - set aside 4. Heat oven to 400 5. Remove corned beef from pot, drain and place on a baking sheet lined with foil or in a roasting pan with a rack 6. Baste the corned beef with the mustard glaze and cook another 25 minutes until you can push a fork into it really easily 7. Slice and enjoy
