IPA Corned Beef & Cabbage Quesadilla

Green beer is all the rage for St. Patrick’s Day. It IS a drinking holiday, after all. But let’s class it up a bit. Instead of adding fake dyes to bad beers, add good beers to good food. Take the classic corned beef & cabbage meal to a whole new level by cooking it in IPA all day then folding it up into a quesadilla. You’re welcome, little leprechauns.

IPA Corned Beef & Cabbage Quesadilla

Ingredients
4 lb corned beef brisket
1 head cabbage, cut into wedges
24 oz IPA
4 cups water (or more)
Irish cheddar
fontina
tortillas
sour cream
whole grain Dijon mustard
olive oil

A cat patiently waits for the photoshoot to be over so she can sneak a bite of quesadilla.

Place your corned beef brisket in a slow cooker, fatty side-up. Plop your cabbage wedges on top of it. Pour your IPA over it. Add enough water to cover the rest or go almost to to the top of the slow cooker. Cook on low for 8 hours or on high for 5 hours.

When your house smells great and the meat is tender and juicy, it’s time to remove it from the crock pot. Place it on a large platter or bowl and let cool a bit.

In the meantime, start assembling your ingredients for the quesadillas. Place a large skillet on a medium-low burner with a little drizzle of olive oil.

Lay out a tortilla. Cover it with shredded Irish cheddar. Break away small pieces of the corned beef and cabbage and place a light layer on top of the cheddar. Top with a layer of shredded fontina, followed by another tortilla.

Place the uncooked quesadilla in the preheated skillet. Cook 3-5 minutes per side. Cheese will be nice and melty and the tortilla will be crispy and start to brown.

While it’s cooking, mix together equal parts whole grain Dijon mustard and sour cream.

Remove quesadilla to a cutting board and, using a pizza cutter, cut into wedges.

Serve alongside your dipping sauce, some tortilla chips and a big ole glass of beer.

*Please note, ingredient proportions aren’t exact and are dependent on the size of your tortillas and how much of each thing you prefer. It’s one of those recipes that can be made to taste and according to your own judgment. Enjoy!