Southwestern Corned Beef Quesadillas

Cinco de Mayo - World Cuisine

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!

Brief

Prep 10 mins

Cook: 5 mins

Total: 15 mins

Servings: 2

Yield: 2 servings

Southwestern Corned Beef Quesadillas

Ingredients

½ cup leftover corned beef brisket

shredded

2 (8 inch) flour tortillas

½ cup shredded Monterey Jack cheese

2 tablespoons diced green chilies

Mangorita

World Cuisine

Directions

Step 1

Warm corned beef in a small bowl in microwave on High 30 seconds to 1 minute.

Step 2

Heat a skillet over medium heat. Place 1 tortilla in the hot skillet. Sprinkle with Monterey Jack cheese corned beef and green chilies.

Step 3

Top with the other tortilla. Heat until bottom tortilla is golden brown 2 to 4 minutes . Carefully flip and heat until other side is golden brown and cheese is melted 2 to 4 minutes. Cut in half to serve.

Nutritional Information

Southwestern Corned Beef Quesadillas

Servings Per Recipe:2

Calories: 306.9

% Daily Value *

Protein: 16.8g 34%

Carbohydrates: 28.2g 9%

Dietary Fiber: 1.7g 7%

Sugars: 0.4g

Fat: 14g 22%

Saturated Fat: 7g 35%

Cholesterol: 43.7mg 15%

Vitamin A Iu: 278.5IU 6%

Niacin Equivalents: 5.3mg 41%

Vitamin B6: 0.1mg 4%

Vitamin C: 5.8mg 10%

Folate: 66.2mcg 17%

Calcium: 235.3mg 24%

Iron: 2.5mg 14%

Magnesium: 21.6mg 8%

Potassium: 203.3mg 6%

Sodium: 867.8mg 35%

Thiamin: 0.3mg 29%

Calories From Fat: 125.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.