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Chef Bill Fuller's Mexi-Irish Recipes

Chef Bill Fuller stopped by Pittsburgh Today Live to show off some delicious Mexi-Irish recipes just in time for St. Patrick's Day!

Reuben Quesadilla

  • 1 each 10" Flour tortilla
  • 3 slices Swiss cheese
  • 5 oz. Weiss corned beef
  • 5 oz. Caraway Sauerkraut
  • 2 oz.. Mex Russian Dressing
  • As Needed Leaf Lettuce
  • 2 oz. Mex Russian Dressing, in ramekin

1. Place tortilla on griddle and top with 3 slices of Swiss cheese
2. Meanwhile, warm the corned beef and.
3. Place hot corned beef and sauerkraut on top of quesadilla.
4. Squeeze 2 oz Russian dressing onto quesadilla.
5. Ensure ingredients are evenly distributed.
6. Fold in half and remove to cutting board once lightly browned on both sides.
7. Cut quesadilla into 3 even pieces.
8. Shingle onto plate.
9. Place lettuce on top of the plate.
10. Place 2 oz ramekin of Mex Russian Dressing on top of lettuce.

Mex Russian Dressing

  • ½ C. Mayonnaise
  • ¼ C. Ketchup
  • ¼ C. Sour cream
  • ¼ C. Pickled jalapenos, minced
  • 1/8 C. White onion, minced
  • 1 tsp. Kosher salt
  • 1. Whisk all ingredients together in a stainless steel bowl
  • Caraway Sauerkraut
  • 2 C. Sauerkraut, drained
  • 2 tsp Caraway seed

1. Mix all ingredients together in a stainless steel bowl

Corned Beef And Cabbage Burrito

  • 1 each 12" Wheat Tortilla
  • 5 oz Weiss Corned Beef
  • 5 oz Buttered Cabbage
  • 4 oz Steamed Baby Carrots
  • 7 oz Horseradish Mashed Potatoes
  • Cactus Mustard Sauce
  • 2 oz Mustard Sauce, in ramekin
  • As Needed Leaf Lettuce

1. Heat tortilla on griddle.
2. Place corned beef, Buttered Cabbage, Steamed Carrots/Potatoes, and Horseradish Mashed Potatoes in tortilla IN THIS ORDER. Evenly distribute all ingredients. Drizzle with 1 oz. Mustard Sauce.

3. Roll tortilla halfway up. Fold in ends. Roll rest of way. Flip onto plate.
4. Paint Cactus with mustard sauce on top of burrito
5. Place lettuce at 9 o'clock on plate
6. Top lettuce with Mustard Sauce in ramekin

Buttered Cabbage

  • ¼ head Green cabbage, cut into medium dice
  • ¼ # Butter
  • 2 tsp. Kosher salt
  • 2 tsp. Black pepper

1. Melt butter in skillet.
2. Add diced cabbage and stir.
3. Cook on medium heat, stirring occassionally, until tender, about 6-7 minutes.
4. Add salt and pepper and stir to incorporate.

Horseradish Mashed Potato

  • 14 ea. Potatoes, peeled and large diced
  • ¼ # Butter
  • ½ C. Heavy cream
  • 2 Tbs. Prepared horseradish
  • 1 Tbs. Kosher salt
  • 2 tsp. Black pepper
  • ½ C. Sour cream

1. Place potatoes in a pot and cover with water. Bring to a boil.
2. Cook until soft. Strain.
3. Heat butter, heavy cream, horseradish, salt and pepper in a small pot.
4. Combine cooked potatoes and cream mixture. Mash well with mixer or potato masher.
5. Fold in sour cream
6. Taste for seasoning. Adjust with salt and pepper if necessary

Mustard Sauce

  • 1 C. Sour cream
  • ½ C. Dijon mustard
  • ¼ C. Heavy cream
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper

1. Whisk all ingredients together in a stainless steel bowl.

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