Quesadilla Recipe

Prepare vegetables

Thinly slice the cabbage and onion so they cook quickly and fit evenly inside the quesadilla.

Heat a 10–12 inch skillet over medium heat and add 1 tablespoon butter or oil. When shimmering, add the sliced onion and sauté until translucent and just beginning to brown, about 3–4 minutes.

Add the sliced cabbage to the skillet, a pinch of the salt, the black pepper, and the caraway seeds if using. Sauté, stirring occasionally, until cabbage is softened but still has slight bite, about 5–6 minutes. If mixture looks dry, add a splash of water (1–2 tbs) to help steam and prevent browning.

Stir in the finely chopped or shredded cooked corned beef and cook 1–2 minutes, just to warm through and allow flavors to mingle. Taste and adjust seasoning; add the Dijon mustard and combine if using. Remove the filling from the skillet to a bowl and let cool 3–5 minutes (this prevents the tortilla from steaming soggy).

In a mixing bowl combine the shredded cheddar and monterey jack cheeses. Toss briefly so cheese is evenly distributed.

Arrange your workstation: shredded cheese, corned beef & cabbage filling, tortillas, and a clean plate for finished quesadillas.

Heat a clean nonstick or cast-iron skillet over medium-low to medium heat. Brush or melt a small amount of butter or oil (about 1 teaspoon) in the skillet to lightly coat the surface.

Place one tortilla in the skillet and sprinkle about 0.5 cup of the cheese evenly over half of the tortilla (leave a 1/4 inch border). Top the cheese with about 1/4 cup of the corned beef & cabbage mixture, then another 2 tablespoons (0.125 cup) of cheese on top of the filling to help seal the quesadilla. Fold the tortilla over to create a half-moon.

Cook the folded quesadilla for 2–3 minutes, pressing gently with a spatula, until the bottom is golden brown. Carefully flip and cook the other side another 2–3 minutes until golden and the cheese is fully melted. If the tortilla browns too quickly before the cheese melts, lower the heat slightly and cover the pan for 30–60 seconds to trap heat.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 2–3 wedges. Repeat with remaining tortillas and filling, adding more butter or oil to the skillet as needed.

If desired, keep finished quesadillas warm in a low oven (200°F / 95°C) on a baking sheet while you finish the rest.

Plate the quesadilla wedges and serve with sour cream or crème fraîche, lime wedges or pickles, and hot sauce or ketchup on the side. Optionally garnish with a sprinkle of extra shredded cheese or chopped fresh parsley.

Enjoy warm. Store any leftover filling and tortillas separately; recombine and reheat in a skillet for best texture.