Ingredients
- 1/2 cup leftover corned beef brisket, shredded
- 2 (8 inch) flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons diced green chilies
Directions
Warm corned beef in a small bowl in microwave on High, 30 seconds to 1 minute.
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Heat a skillet over medium heat. Place 1 tortilla in the hot skillet. Sprinkle with Monterey Jack cheese, corned beef, and green chilies.
Top with the other tortilla. Heat until bottom tortilla is golden brown, 2 to 4 minutes. Carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. Cut in half to serve.
