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Corned Beef Quesadilla with Chipotle-Russian Dressing Recipe


Corned Beef Quesadilla

Executive Chef Wade Burch of South West NY serves this twist on the traditional Irish corned beef with a quesadilla

Click here to see 6 Inspired Takes on Corned Beef and Cabbage.


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


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.