Corned Beef & Cabbage Quesadilla — A corned beef sandwich recipe made with your St. Patty’s Day meal leftovers, swiss cheese, and tangy mustard pressed into pita bread.
“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Guyz, are you ready for St. Patrick’s Day, or are you READY for St. Patrick’s Day?!
…great me either.
Seeing as I’m not much a beer fan anyway, SPD doesn’t really do much for me….other than da FOOD.
But come on, are you really that surprised?
Maybe I’m jumping the gun a little early, but I LOVE corned beef and cabbage. Growing up, my mom would make a boiled dinner every year, full of carrots, cabbage, taters, and salty McSalterson corned beef.
With everything baptized in a pool of mustard. Like seriously, I use so much mustard, it’s more part of the meal rather than a condiment.
Seeing as I only have this meal once a year, I’ll take my temporary hypertensive state with a grain of salt. 😉
and roughly a gallon or two of water.
That’s why I used these low-carb pita breads for this St. Patty’s Day-inspired sammich, since they are also low in sodium, since the corned beef already has plenty of that to go around, but don’t let me hinder your pita game. I was thinking the sweet onion would be awesome for these too, or any of the 100 (literally) products that Toufayan has to offer.
Put those St. Patrick’s Day leftovers to work! …like literally make this sandwich, pack it with some grapes, and maybe some carrot sticks for good measure and LB (that’s lunch box) that ish to the office! I’ll be rehydrating with a green beverage of sorts (Monday recipe spoiler!) 😀
- 1 Toufayan low-carb pita, or pita of choice
- 3 slices cooked corned beef
- ¼ cup cooked green cabbage
- 2 slices swiss cheese
- 1 tablespoon yellow or brown mustard
- Heat a large skillet over medium heat.*
- Carefully slice pita bread into top and bottom halves.
- Spread mustard on both slices of pita bread.
- Top one pieces of bread with a slice of swiss cheese.
- Add corned beef and cabbage.
- Top with remaining swiss cheese and other bread half.
- Heat in skillet for 2-3 minutes or until golden brown.
- Flip and cook for an additional 1-2 minutes.
- Cut in quarters and serve with additional mustard for dipping if desired.
Hover over image to pin for later!
Toufayan Bakeries products are available nationwide. To check availability locally, visit http://toufayan.com/where-to-buy.
Make it a great day!
Do you celebrate St. Patty’s Day?
What’s your favorite quesadilla fillings?