We have been gearing up for St. Patrick’s Day around our house by doing rainbow activities and watching the story of St. Patrick told by Veggie Tales. My dad made us a traditional corned beef dinner with cabbage, potatoes and carrots at his house. It was so good! He was very kind to let me take some of the leftovers home to make this festive quesadilla. Thanks, Dad!
Start by chopping the corned beef into small pieces and layer on half of the tortilla. Add some sauerkraut.
Top with some cheese. I used provolone, but you could use swiss.
Cook in a skillet on medium heat on both sides until golden and cheese is melted. I sprayed mine with coconut oil spray.
Remove from skillet and slice. Serve with a Thousand Island or Russian dressing. I made mine using this sauce recipe, which I eyeballed because I didn’t want to make 2 cups worth.
Happy St. Patrick’s Day!