Corned Beef Quesadilla

If you’re anything like me, the day after a big corned beef feast is just as exciting as the main event. Leftovers are gold, and this corned beef quesadilla is the kind of recipe that turns your grilled tailgate game up a notch.

Whether it’s post-St. Patrick’s Day, a weekend BBQ, or just another reason to gather around the grill with friends, this quesadilla is the perfect fusion of comfort food and tailgate vibes. Smoky, cheesy, and packed with bold flavor, it’s your new go-to for game day.

Why You’ll Love This Corn Beef Quesadilla

• Perfect for leftovers – Use up that tender corned beef and leftover cabbage in a totally unexpected way.

• Tailgate-friendly – Easy to prep ahead and grill up fast at the lot.

• Bold flavor combo – Swiss cheese, cabbage, and that tangy sour cream hot mustard sauce? Yes please.

Corned beef quesadilla

Ingredients

For the Quesadillas

• 2 cups leftover corned beef, chopped or shredded

• 1 cup cooked cabbage, chopped

• 1 ½ cups shredded Swiss cheese

• 3 large flour tortillas

• Olive Oil

For the Sour Cream Hot Mustard Sauce

• ½ cup sour cream

• 2 tbsp spicy hot mustard

How to Make a Corned Beef Quesadilla on the Grill

Step 1: Preheat the Grill

Fire up your grill to low heat. You want the tortillas to get crisp without burning.

Step 2: Assemble the Quesadillas

On one half of each tortilla, layer Swiss cheese, corned beef, and cabbage. Fold over and press lightly to seal.

Step 3: Grill to Golden Perfection

Brush both sides of the quesadillas with butter or oil. Grill each side for 2–3 minutes until golden and crispy, with the cheese nice and melty.

Grilled Quesadilla sitting on grill grates

Step 4: Mix the Sauce

In a small bowl, combine the sour cream, spicy hot mustard, and horseradish if you even more of a kick!

Step 5: Slice and Serve

Cut quesadillas into wedges and serve hot with a side or drizzle of the sour cream hot mustard sauce.

Pro Tips for Tailgate Success

• Wrap your pre-assembled quesadillas in foil for easy transport and grilling at the tailgate.

• Don’t skip the sauce — it brings everything together.

Corned Beef Grilled Quesadilla with searmarks sitting on cutting board.

Why This Grilled Corned Beef Quesadilla Belongs on Your Tailgate Menu

Tailgating is about bold flavors, shareable bites, and easy grilling — and this corned beef quesadilla checks every box. It’s an unexpected twist on leftovers that gets people talking and guarantees you won’t have any left by halftime.

More Grilled Leftover Ideas

Looking for more next-day game day hits? Try these french onion turkey quesadillas! 

Print Recipe

Corned Beef Quesadillas

By Drew – Serves: 2

Prep Time: 5 minutes – Cooking Time: 10 minutes

If you’re anything like me, the day after a big corned beef feast is just as exciting as the main event. Leftovers are gold, and this corned beef quesadilla is the kind of recipe that turns your grilled tailgate game up a notch. Whether it’s post-St. Patrick’s Day, a weekend BBQ, or just another reason to gather around the grill with friends, this quesadilla is the perfect fusion of comfort food and tailgate vibes. Smoky, cheesy, and packed with bold flavor, it’s your new go-to for game day.

Ingredients

• 2 cups leftover corned beef, chopped or shredded
• 1 cup cooked cabbage, chopped
• 1 ½ cups shredded Swiss cheese
• 4 large flour tortillas
• Olive Oil
• For the Sour Cream Hot Mustard Sauce
• ½ cup sour cream
• 2 tbsp spicy hot mustard

Instructions

1

Step 1: Preheat the Grill

2

Fire up your grill to low heat. You want the tortillas to get crisp without burning.

3

On one half of each tortilla, layer Swiss cheese, corned beef, and cabbage. Fold over and press lightly to seal.

4

Brush both sides of the quesadillas with butter or oil. Grill each side for 2–3 minutes until golden and crispy, with the cheese nice and melty.

5

Step 4: Mix the Sauce

6

In a small bowl, combine the sour cream, spicy brown mustard, and horseradish. Add salt and pepper to taste.

7

Remove from the grill.

8

Cut quesadillas into wedges and serve hot with a side or drizzle of the sour cream hot mustard sauce.