IPA Corned Beef and Cabbage Quesadilla

IPA Corned Beef and Cabbage Quesadilla

St. Patrick’s Day is upon us, friends. Many of you start drinking and celebrating a month in advance. I don’t get SUPER into the holiday, I’ll admit it. But I do love cooking for it. It’s such a great opportunity to pull out new ingredients and flavors that you don’t usually take the chance to cook with.

Last year, I gave you a grilled cheese sandwich and a regional favorite around here, Irish Potatoes (not actual potatoes, but a delicious cream cheese and coconut dessert). This year, I give you the IPA Corned Beef and Cabbage Quesadilla. I cooked a corned beef brisket in a slow cooker full of IPA for the most succulent and flavorful corned beef you can imagine, then covered it in two kinds of cheese in a crispy flour tortilla and served it up with a sour cream and whole grain mustard dipping sauce. There is no better way to celebrate this holiday than with this dish and a nice crisp beer. Whether you go with an IPA to compliment the flavor profile of the beef or an Irish Red to feel the love of the holiday, you’ll be full, happy and intoxicated in no time.

For the full recipe, go to DrinkingCraft.com!

Make sure you stop by the Craft+Eats section for other delicious recipes, too!


Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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