Quesadillas with corned beef and pepper jack cheese
Servings: 2 servings
St. Patrick’s Day will soon be over, and usually there’s quite a bit left over, use what you’ve got with a few other ingredients to make a fun new meal. This quesadilla idea can make a great lunch.
In a large sauté pan, heat up 1 tbsp canola oil. Lightly cook two tortillas on both sides. Once they are both slightly crisp, lay one in the sauté pan and top with shredded pepper jack cheese and corned beef and then more pepper jack cheese. Place the tortilla on top. Flip tortilla once the bottom tortilla is well toasted. Cut into four wedges and serve with cilantro cabbage slaw.
*Cilantro and cabbage slaw with lime juice and shredded apples- mix the ingredients together and allow it to sit for 30 minutes.
1 cup Corned beef
1 cup Pepper jack Cheese
Cilantro Cabbage slaw*
½ tbsp chopped cilantro
1 cup shredded purple and green cabbage
½ bell pepper julienne
¼ apple julienne
2 tbsp olive oil
Salt and pepper to taste