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Southwestern Corned Beef Quesadillas!

Rated as 4.57 out of 5 Stars

"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!"
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15 m servings 307
Original recipe yields 2 servings


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  1. Warm corned beef in a small bowl in microwave on High, 30 seconds to 1 minute.
  2. Heat a skillet over medium heat. Place 1 tortilla in the hot skillet. Sprinkle with Monterey Jack cheese, corned beef, and green chilies.
  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 307 calories; 14 28.2 16.8 44 868 Full nutrition

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Read all reviews 6
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This was good! I did tweak a bit (= I thought I had a can of diced green chilies - but, instead, had a large bag in the freezer - which I didn't want to mess with, to use 2 tbsp. I used cilantro...

I used Swiss cheese, perfectly great way to use up leftover corned beef.

This was very good, and we enjoyed the kick from the green chilies. The flavors blended well, but the next time we have these, I am adding some well drained sauerkraut to the mix. Served these...

What a neat way to use up left over corned beef. I wasn't sure how these flavors would mesh, but these were really pretty good. A nice change from the standard quesadilla. Thanks.

Easy, delicious meal for almost any leftover meat. I had some leftover corned beef, which was delicious, and some leftover shredded beef. That was great, too!

I really enjoyed this! Surprisingly, this went super well with Trader Joes Garlic and Chipotle salsa. I just dipped it right in and it was delish!