Cooking Up a Hooley In the Kitchen: Irish Mexican Fusion - News and Events - iIrish

Cooking Up a Hooley In the Kitchen: Irish Mexican Fusion

Cooking Up a Hooley In the Kitchen: Irish Mexican Fusion Irish Quesadillas and Burritos
By Katie Gagne

  ~  Playing with Your Food ~
These days you see many recipes that combine delicious ingredients that come from different cultures and culinary traditions. This recipe is a playful blending of two tasty and simple styles that when mixed together are a delight to the palate.

Ingredients        
4 Spinach and Herb Tortillas
½ lb Cooked Corned Beef  (For this, you can cook an actually corned beef and dice the meat into bite-size chunks or get thick slices from the deli and cut up).
½ cup Shredded Irish Cheddar Cheese
½ cup Shredded Swiss Cheese
2 cups Coleslaw Mix
1/3 cup Dill Pickle Juice
1 cup Sour Cream
3 tbsp Ketchup
2 Dill Pickles – diced small
1 tsp Black Pepper
1 tsp Garlic Salt
1 tsp Season Salt
1 tsp Kosher Salt
1 cup Diced Hash Brown Potatoes – fully cooked
½ cup Green Salsa Verde

Cooking Spray

Cook Potatoes until brown and crispy. Drain on a paper towel and set aside.

Combine Coleslaw Mix, Black Pepper, Season Salt, Garlic Salt, and Pickle Juice in a small bowl and let sit for several minutes.

Chop up Corned Beef and Pickles and shred any Cheeses if needed.

Mix Sour Cream, Ketchup, Pickles, and a dash of Garlic Salt in a bowl. With a knife, spread a thin layer on one side of each Tortilla. The rest is used as a Dipping Sauce.

Layer the Cheeses, Corned Beef, Coleslaw, and Potatoes on each Tortilla.

You can roll them into a Burrito shape or fold over into a Quesadilla.

For the Quesadilla, spray a baking sheet with Cooking Spray and place the folded Tortilla on the tray and bake in the over at 350* for approximately 5-6 minutes until cheeses melt and the Tortilla start to brown just slightly. Flip over and cook for another two minutes.  Cut Quesadilla into triangle pieces. Sprinkle with remaining Kosher Salt.

Serve the Burritos or Quesadillas with the Dipping Sauce and Salsa Verde.

This recipe makes 4 medium size Quesadillas or Burritos or any combination of the two.

Guacamole adds an additional green flair.

Enjoy!

*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at mkbluebows@aol.com, or find her on Facebook at @sassyssweetsandmore.

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