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. You can make these to be a slider sized or large, depending on your preference.
Potato Farl (Potato Bread)
- 6 fist size (4") baking potatoes
- 2 tbsp of butter
- 1/2 cup of all purpose flour + more for dusting
- Salt to taste
- 1/2 lb. shaved corned beef
- 1 cup of shredded Isle of Man cheddar cheese
- 1/4 cup of horseradish mayo + more for dipping
- parchment paper
Original Recipe Found Here:
- 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.
Not Your Average Quesadilla
This Irish Quesadilla recipe is a great snack that is easy to make, and will be loved by friends and family for a great appetizer.