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Corned Beef Quesadilla with Chipotle-Russian Dressing Recipe

Corned Beef Quesadilla with Chipotle-Russian Dressing Recipe

Ingredients

For the Russian dressing:

  • ½ cup mayonnaise
  • ½ cup ketchup
  • ¼ cup scallions, minced
  • 2 tablespoons sweet pickle relish
  • 2 teaspoons chipotle pepper purée

For the quesadilla:

  • 1 medium onion, thinly sliced
  • 1 tablespoon vegetable oil, plus extra for coating tortillas
  • 1 cup sauerkraut, drained
  • 1/8 teaspoon ground cumin
  • 6 rye or whole wheat flour tortillas
  • 6 ounces Swiss cheese, shredded
  • ¾ pound corned beef, thinly sliced

Directions

For the Russian dressing:

Mix mayonnaise, ketchup, scallions, sweet pickle relish, and chipotle pepper purée together. Chill until needed.

For the quesadilla:

Preheat the oven to 375 degrees. In a sauté pan, sauté the onions in 1 tablespoon oil until lightly tanned. Add sauerkraut and cumin. Continue cooking for 5 minutes more until dried.

Lightly coat bottoms of 3 tortillas with vegetable oil and lay out on cutting board. Cover with ½ of the cheese. Coat with single layer of corned beef, then sauerkraut. Cover with another layer of corned beef, then with remaining cheese and tortillas. Press down to compact. Lightly coat tops with vegetable oil.

Bake for 10 minutes until lightly browned on the outside and melted on the inside. You can alternatively use a Teflon pan or griddle and cook these on the stove top.

Cut each quesadilla into 8 wedges. Serve with the dressing.


Reuben Quesadilla

If you like Reubens, you’ll go crazy over this easy to make Reuben Quesadilla. Mounds of corned beef, sauerkraut, and Swiss cheese are sandwiched between a flour tortilla, with Russian dressing on the side. It’s perfect for your St. Patrick’s Day celebration or any time for that matter!


Russian dressing isn't Russian

Though its name might suggest this emulsion of ketchup, mayo, and other ingredients was once served at banquets honoring Russia&aposs autocratic tsars, Russian dressing comes from the state whose motto is "Live Free or Die."

That&aposs right: Believe it or not, Russian Dressing hails from the decidedly-not-Russian province of Nashua, New Hampshire. Sources credit its invention to one James E. Colburn. First plying his trade at a meat market, legend has it that Colburn opened his own wholesale grocery outpost  in 1906. At some point afterward, a biographical sketch from New Hampshire Resources, Attractions and Its People, a History, Colburn "hit upon an assembly of ingredients, which he named Russian salad dressing."

Soon enough, the idea took off to the point that Colburn was selling his concoction to retailers and hotels far from Nashua, providing him with enough of a steady income that he could retire a wealthy man in 1924. 

In further evidence that the dressing is a uniquely American concoction, other places a bit closer to Russia certainly think of Russian dressing as American — least if the existence of what the Germans call American dressing (combining a yogurt base with ketchup, creme fraiche, mustard, lemon juice, and sugar) is any guide. 


Notes

You can purchase corned beef uncooked with cured and with seasoning already on it and cook it yourself. Or, ready to eat, sliced corned beef is available in the deli

Serve with my Guinness mac and cheese for a delicious St. Pat’s meal.

You can build the sliders early in the day and bake them off when you’re ready. Let them come to room temp before popping them in the oven to be sure they get warmed through. Or adjust your warming time.

Serve with a Guinness beer, or a light beer with a drop of green food coloring if your feeling festive.

Get more great recipes from Lauren Lane by reading her blog or following her on Instagram. Also on her Instagram, catch her free, monthly cooking classes!

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Must-Try Recipes for Corned Beef

The following Corned Beef recipes are delicious, quick, and worth a try!

Slow Cooker Corned Beef & Cabbage

Ingredients

  • 1 (2-3 lb) corned beef brisket
  • 1 medium yellow onion, cut into wedges
  • 2 stalks celery, cut into thirds
  • 3 large-sized carrots, cut into thirds
  • A half lb. baby potato
  • Kosher salt to taste
  • 1 packed pickling spice
  • Freshly grounded black pepper
  • 2 bay leaves
  • 3 sprigs thyme
  • Small green cabbage, cut into large wedges

Instructions

  1. Add onion, potatoes, celery, and carrots into the bowl of your crockpot.
  2. Place brisket on top and season generously with pickling spices, crushed pepper, and salt.
  3. Scatter bay leaves and thyme over meat and fill a slow cooker bowl with water until it almost entirely covers it.
  4. Cook on low flame for 9 to 10 hours, or on high for 4 to 5 hours, until meat is tender.
  5. Then add cabbage to crockpot and cook on high for 45 minutes to 1 hour more until cabbage is cooked.
  6. Finally, remove meat and vegetables from the slow cooker, slice the beef, and serve.

Smoked Corned Beef

Ingredients

  • 3 lb. corned beef brisket
  • 2 tsp. coriander
  • 2 tsp. smoked paprika
  • 1 tbsp. brown sugar
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. ground mustard
  • 1 tsp. freshly crushed black pepper
  • Wood smoking chips

Instructions

  1. Preheat oven to 275°.
  2. Rinse the brisket in cold water to remove any remaining brine, then pat dry with paper towels.
  3. Take a small bowl, combine seasonings and rub all over brisket thoroughly.
  4. Put wood chips in the bottom of a roasting pan and add enough water to come up about 1″, without covering the chips completely. Then, place corned beef on the rack in the pan.
  5. Smoke brisket in the oven for about 2 hours. Cover with foil and keep cooking for almost an hour or until the internal temperature goes to 185°.

Corned Beef and Cabbage Quesadillas

Ingredients

  • 1/2 lb brisket about 24 thin slices
  • 4 large flour tortillas
  • 8-10 pieces of cheese
  • 1/2 cup melted butter
  • 1/2 cup well-drained sauerkraut
  • Thousand Island dressing or mustard for dipping.

Instructions

  1. First, heat a nonstick skillet over a medium flame.
  2. Brush 1 side of a tortilla with melted butter and place the buttered tortilla side down onto the heated skillet.
  3. On half of the tortilla, place 5-6 slices of corned beef, then layer 1 slice of cheese, 2 tablespoons of sauerkraut, followed by one more cheese slice.
  4. Fold the tortilla’s empty side over the filling and seal it with a spatula while pushing it down.
  5. Cook for around 2-3 minutes, then carefully flip to brown from the other side.
  6. Continue the same process with 3 other tortillas.
  7. Cut into a triangular shape, and serve along with a yellow mustard dipping or thousand island dressing.

Corned Beef Hash

Ingredients

  • 5-6 small potatoes (about 1 pound)
  • 1-pound pre-cooked brisket
  • 1/2 cup chopped onion
  • 1 clove of garlic
  • 1/4 teaspoon paprika powder
  • Kosher salt to taste
  • Freshly ground black pepper

Instructions

  1. Cut the potatoes into quarters, then add potatoes and bring to a boil in a large pot of salted water for a maximum of 15 minutes. Leave them slightly undercooked and let them cool.
  2. Meanwhile, chop up the corned beef into 1/2-inch dice, onion, and garlic, then combine them.
  3. Chop up the cooked potatoes in small dices, and combine them with the mixture of corned beef.
  4. Season the mixture with paprika powder, grounded black pepper, salt, and sugar.
  5. Press the corned beef hash grill and cook over medium-low heat for 15 minutes until the bottom is nicely browned.
  6. Now, flip the hash using a long spatula and continue cooking for about another 15 minutes.
  7. Serve hot with scrambled eggs.

Ingredients

Corned Beef

5 C (1,25 L) beef or vegetable stock
200 g Findus Baby Carrots, chopped
½ (80 g) onion, chopped
1 Tbsp (15 ml) mustard seeds
2 bay leaves
1.4 kg corned beef

1 C (250 ml) French-style mayonnaise
3 Tbsp (45 ml) tomato sauce
3 Tbsp (45 ml) gherkins, chopped
2 Tbsp (30 ml) red onion, chopped
1 Tbsp (15 ml) horseradish sauce
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) parsley, chopped
1 clove garlic
pinch smoked paprika

8 thick slices of rye bread
100 g salted butter
8 (140 g) slices Emmentaler cheese
1 C (250 ml / 240 g) readymade sauerkraut
handful chopped parsley (optional)

1 x packet Findus Rosemary Potato Wedges, cooked to packet instructions


Table of contents

This is a classic Reuben sandwich that you know and love. Hands down this is my favorite sandwich of all time.

Why You Will Love This Reuben Sandwich Recipe..

  • Flavorful
  • Just as good as your favorite sandwich shop
  • Great to use leftover corned beef
  • Can use Russian dressing and/or Thousand Island Dressing
  • Tangy sauerkraut
  • Melted Swiss cheese in every bite
  • Toasted grilled rye bread
  • The best Reuben recipe

Quesadillas

The Mexican version of a grilled cheese sandwich, these snacks are delicious and easy to make. The basic quesadilla is made up of a tortilla, cheese, and other desired fillings. The tortilla is folded over and then browned or grilled on both sides before cutting into wedges and serving. You can fill a quesadilla with everything from ham and cheese, shrimp, papaya, and even corned beef!

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You bet! This low carb recipe reheats very well making it a great option for meal prepping! Make your Reuben in a bowl and allow to cool and then divide between your meal prep containers.

Yes! Russian dressing is basically a spicy version of thousand island dressing and it’s typically made with mayonnaise and hot sauce. See the full ingredient list below.

Make it your own:

Skip the cabbage and serve over a bed of lettuce
Swap cabbage for sauerkraut
Use turkey in place of the roast beef
Serve on cloud bread for a low carb sandwich
Top with avocado, pickles or even jalapeños for some kick

Ingredients:

One bag of coleslaw mix
1 pound of corned beef cut into strips
2-3 tbsp of butter
Swiss cheese
Scallions

Russian Dressing:

1 cup mayonnaise
1/4 cup sugar free ketchup
4 tsp horseradish
1 tsp hot sauce
1 tsp Worcestershire sauce
1/2 teaspoon salt
Pinch of pepper

Add corned beef and saute covered for 5 minutes.

Now, add coleslaw, cover and cook for 5 minutes.

Stir coleslaw and corned beef and top with cheese. You can cover skillet and allow the cheese to melt or put in the oven and broil until cheese is bubbly.

Drizzle with dressing and top with scallions.

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The perfect Russian dressing:

  • Measure and combine mayonnaise, ketchup, Worcestershire sauce, horseradish, minced red onion, lemon juice, paprika, hot sauce is *optional and sea salt flakes.
  • Butter side down, begin layering corned beef and Swiss cheese on (the unbuttered side) top with sauerkraut. Generously spread Russian dressing on remaining unbuttered side of the second piece of bread.
  • If you’re looking for some other delicious recipes? Check these out!

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Watch the video: Corned Beef Quesadillas - My Secret Recipe (January 2022).