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Export 8 ingredients for grocery delivery
Step 1
Make the coleslaw: In a medium bowl, stir together the cabbage, 2 tablespoons mayonnaise, apple cider vinegar, sugar, and caraway seeds. Set aside.
Step 2
In a small bowl, stir together the remaining ½ cup mayonnaise and Dijon mustard.
Step 3
Preheat a griddle or two large skillets over medium heat.
Step 4
Place the tortillas on the griddle or skillet. Place ¼ cup of cheese on half of each tortilla. (You may need to do this in batches, depending on the size of your griddle.)
Step 5
Top with ¼ of the corned beef and ¼ of the coleslaw per tortilla.
Step 6
Top with the remaining cheese, dividing it evenly among the tortillas.
Step 7
Fold each tortilla over to make a half moon. Cook until the underside is lightly browned, about 2 minutes.
Step 8
Flip and continue cooking until the bottom is lightly browned and the cheese is melted, about 2 minutes more.
Step 9
Remove from the griddle and cut the quesadillas as desired. Serve with the Dijon/mayo dipping sauce.
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