Monday Mashups: Two Recipes That'll Turn Your St. Paddy's Leftovers into Feasts

Corned beef and cabbage is one of our favorite holiday meals. Easy to make, and even easier to devour, there's usually leftovers to last you the week. Besides reheating in the microwave, what else can you do with your extra corned beef and cabbage? A lot! In fact, here are two recipes that'll turn your leftovers into feasts. Enjoy!

Corned Beef Quesadilla With Chipotle-Russian Dressing

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 saute pan, saute 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.

Creamy Potato and Corned Beef Chowder

Ingredients
1 tablespoon olive oil
1 cup diced onion
1 (14 ounce) bag coleslaw mix or shredded cabbage
3 lbs. russet potatoes, peeled and diced
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 cup heavy cream
3 cups diced leftover corned beef
Sprouts for garnish, optional

Directions
Heat the oil in a large soup pot over medium heat.
Add the onions and cabbage, cooking until the cabbage is wilted and the onions are soft, about 7-8 minutes.
Add the potatoes, chicken broth, salt, pepper, celery salt and garlic powder to the pot. Stir and bring to simmer for 30 minutes, covered.
Blend the soup using a stick blender, or let the soup cool and transfer to a regular blender. Blend until smooth.
Add the cream and corned beef, heat until warmed through and test for seasonings.
Garnish with sprouts if desired.

So don't throw those leftovers away! Turn your extra corned beef and cabbage into feasts and devour the details of these two recipes today!