Ingredients15 m servings 307 cals
- Warm corned beef in a small bowl in microwave on High, 30 seconds to 1 minute.
- Heat a skillet over medium heat. Place 1 tortilla in the hot skillet. Sprinkle with Monterey Jack cheese, corned beef, and green chilies.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 307 calories; 14 g fat; 28.2 g carbohydrates; 16.8 g protein; 44 mg cholesterol; 868 mg sodium. Full nutrition
ReviewsRead all reviews 6
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!