Use this recipe as the perfect St. Patrick’s Day “leftovers” recipe, or your new favorite day-of meal! (Try dipping it in Thousand Island or Russian dressing for a real adventure!)

Serves 4

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes


  • 8 small flour tortillas
  • 2 tablespoons Wild Anithos Dill Olive Oil
  • 3 cups chopped corned beef
  • 2 cups shredded Swiss cheese
  • 1 cup chopped cooked cabbage (you could also use sauerkraut)
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tablespoon horseradish Kosher salt and pepper, to taste


  1. Brush 1 side of each tortilla with 1 tablespoon of Wild Anithos Dill Olive Oil
  2. In a bowl, mix together the corned beef, Swiss cheese and cabbage.
  3. Place the olive oil-brushed sides of the tortillas down, and top each one with equal parts corned beef mixture.
  4. Top each quesadilla with the remaining sprayed tortillas, olive oil sides out.
  5. In a large skillet, cook each quesadilla until browned, flip, and continue cooking until the other side is browned and the insides are melted and warm.
  6. In a small bowl, mix together the mayonnaise, ketchup, horseradish, kosher salt and pepper.
  7. Serve the warm quesadillas with your favorite Thousand Island or Russian dressing dipping sauce
  8. Enjoy the new flavors!!


By: Dena