I discovered these on a road trip through New Mexico and conned the recipe out of the cook. They were absolutely delicious and are a great way to serve up your leftover brisket!
Warm corned beef in a small bowl in microwave on High, 30 seconds to 1 minute.
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.
Per Serving: 307 calories; protein 16.8g; carbohydrates 28.2g; fat 14g; cholesterol 43.7mg; sodium 867.8mg.