Irish Quesadillas Recipe
Whether you’re gearing up for a delicious St. Patrick’s Day, or want to put a fresh spin on some pub food, Irish Quesadillas are a great way to turn some heads (and taste buds). Potato farl layered with sharp Irish cheddar cheese, horseradish mayo, and fresh corned beef; these mighty morsels can be made slider sized or large, depending on your preference. Just make sure you have plenty to go around.
Irish Quesadillas Recipe
PrintIngredients
Method
Photos
POTATO FARL (Potato Bread)
6
fist sized (4”) baking potatoes
2 tbsp.
butter
½ cup
all purpose flour + more for dusting
salt to taste
IRISH QUESADILLAS
½ lb.
shaved corned beef
1 cup (125g.)
shredded Isle of Man cheddar cheese
¼ cup
horseradish mayo + more for dipping
parchment paper
- Install the warming rack and place a Napoleon Pizza Stone in the center of the grill. Preheat the grill to 400°F by lighting the two outside burners.
- Scrub the potatoes and place them on the warming rack. Bake the potatoes for about an hour, or until a fork easily pierces them.
- Remove the potatoes from the grill. Slice them in half and scoop out the insides into a bowl. Keep the skins.
- In the bowl, mash the potato with the butter and salt (feel free to add pepper and garlic if you wish). Add the flour, a little at a time. Your goal is to have a slightly sticky dough that resembles play-doh. You may need to add more or less flour to get the right consistency.
- Flour your work surface and grab a baseball-sized handful of potato dough. Use a rolling pin to roll it out to ¼ inch thick. Use a cookie cutter to cut out rounds (or make a couple giant Irish Quesadillas) placing them onto parchment paper.
- Place the parchment paper onto the preheated pizza stone and bake for about 5 minutes. While the potato farls are baking, fill the potato skins with layers of corned beef, mayo, and cheese.
- Bring the potato skins to the grill and place them onto the warming rack. Flip the potato farls and continue baking for another 3 to 5 minutes or until the other side is beginning to brown.
- Now that they’re browned, spread a little mayo on each potato farl round. Layer a little cheddar, meat, and more cheddar. Finally place another farl round on top. Close the lid of the grill for another 5 minutes, or until the cheese has melted.
- Serve the potato skins and Irish Quesadillas together. Sláinte.
Appetizing Irish Quesadillas are exactly what the doctor ordered for a mouthwatering pub-style snack. The horseradish mayo gives the salty-smoky corned beef a bit of kick and it all pairs perfectly with a great pint of stout. Not one to let a great ingredient go to waste, repurposing those potato skins to make potato skins, was great. They were already crunchy from baking, so it only took a little warm up to make them into a fantastic addition to the recipe. How will you use your grill on St. Patrick’s Day? Share your story with us on our social sites like Grills Facebook, and Instagram by using the hashtags #IrishBBQ and #NapoleonGrill.
Happy Grilling!
Preheat the grill and Napoleon Pizza Stone, add parchment paper and bake the Potato Farls (Potato Bread)
While the potato farls are baking, assemble the potato skins with layers of corned beef, mayo, and cheese
Spread mayo on the farls and add the shaved corned beef
Add cheddar to the potato farls
Once layered, bake the quesadillas until the cheese has melted
Serve your Irish Quesadillas with the potato skins, fresh veggies, and your favorite Irish beer, of course!
This pub-style snack is a great way to celebrate St. Patrick's Day
The horseradish mayo adds a kick to the salty-smoky corned beef
Enjoy these quesadillas snack sized, or make them a meal by making them large, what will you choose?
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
Search Recipes
This St. Patrick’s Day I decided to make Homemade Smoked Corned Beef after the wild success of the homemade bacon. A little research uncovered that Corned Beef, largely consumed on St. Patrick’s Day by people wanting to do the Irish thing, isn’t actually from Ireland.
Preheat the grill and Napoleon Pizza Stone, add parchment paper and bake the Potato Farls (Potato Bread)
While the potato farls are baking, assemble the potato skins with layers of corned beef, mayo, and cheese
Spread mayo on the farls and add the shaved corned beef
Add cheddar to the potato farls
Once layered, bake the quesadillas until the cheese has melted
Serve your Irish Quesadillas with the potato skins, fresh veggies, and your favorite Irish beer, of course!
This pub-style snack is a great way to celebrate St. Patrick's Day
The horseradish mayo adds a kick to the salty-smoky corned beef
Enjoy these quesadillas snack sized, or make them a meal by making them large, what will you choose?