Turn the viral quesabirria recipe into your new favorite fully loaded snack – birria quesadilla! This fun spin on our favorite taco recipe is a great way to use leftover birria de res with lots of melty cheese for a fun family favorite dish.
Have you tasted the mouthwatering quesabirria tacos trend yet? Start this amazing beef recipe with a big batch of savory, shredded beef in a hearty beef broth. The authentic Mexican meat stew gets transformed by using the tender beef and cheese in fried tortillas served with an extra cup beef sauce to dunk in for the best taco you’ve ever tasted. If you have yet to discover this, we suggest finding the best grab-and-go taco truck nearby and doing some research. It will be love at first bite.
We love taking our time and making a traditional Mexican stew in a Dutch oven or whipping this up on a busy weeknight in the instant pot. The base recipe makes great leftovers that can be used in quick dishes like the one the whole family loves.
We’re simply turning that indulgent beef birria tacos into an epic quesadilla with punchy bold flavors for this recipe. Layers of gooey melted cheese on consommé dipped tortillas filled with leftover beef birria. It’s a favorite kid-approved spin on this viral recipe. Of course, you can whip these up as a quick snack or lunch, but our simple birria quesadillas recipe makes a great fun dinner.
- Leftover shredded beef birria
- Birria consommé
- Fresh tortillas – we find flour tortillas hold up best for this dish
- Shredded pepper jack cheese – or your favorite cheese combo
- Mined onion and fresh cilantro – if you can handle the heat, add a bit of minced jalapeno to this mixture.
How to make birria quesadillas
These cheesy birria quesadillas are so easy to make; however, you want to ensure everything is set up for success. Line up all your ingredients to make this birria recipe work seamlessly.
- Start by gathering all of your ingredients to work through this quick recipe.
- Preheat a large skillet or griddle over medium heat.
- Drench the tortillas in the birria sauce to coat both sides, allowing the excess to drip off.
- Then place 2 or 3, depending on how many your skillet can hold, on the hot surface.
- Working quickly, using tongs, place a layer of cheese onto the tortillas. Then add a layer of birria meat and top that with a sprinkle of the onion-cilantro mix.
- Add another layer of shredded cheese, and then top with another birria consome drenched tortilla.
- Fry the quesadilla until golden brown, with a reddish tinge from the broth, for 1-2 minutes.
- Then, using a large flat spatula, flip the quesadilla, and fry again, another 1-2 minutes, until the cheese has melted and the tortilla is fried and slightly crispy.
- Transfer the birria quesadillas to a clean cutting board and wait a minute before using a sharp knife to slice them into wedges. Serve immediately for the best gooey cheesy flavor.
Girl Carnivore Expert Recipe Tip
This recipe is fast, so set yourself up for success to avoid burning the tortillas.
Reheat the shredded beef chunks in a little of the broth before starting so you’re not trying to melt the cheese and reheat the meat all the way through.
For hearty quesadilla wedges, we use a burrito-size tortilla. But traditional taco-sized tortillas work as well.
Have a flat-top griddle grill like the Traeger Flatrock, the Blackstone or Cuisinart 360 Griddle? This recipe works great on those to take this outside.
What to serve with birria quesadillas
Serve these like any traditional quesadilla with an assortment of your favorite toppings like salsa, sour cream, pico de gallo, and even a little hot sauce. These are also amazing with fire-roasted poblano crema and need a cup of piping hot beef birria consommé with lots of diced onions tossed in.
LEFTOVERS AND STORAGE
Store leftover quesadillas tightly wrapped in a single layer of aluminum foil. For the best texture, we skip the airtight container on this one. When ready to reheat, pop the foil packet into an oven preheated to 325 and cook until heated through about 10 minutes. Alternatively, you can reheat these in a preheated skillet as well.
Both flour and corn tortillas work well, depending on your preference. But we find flour tortillas hold up best and get super crispy for this quesadilla recipe.
While birria is traditionally made with goat meat or beef, you can use other meats like chicken or pork. The key is to slow-cook the meat until it’s fork-tender and flavorful.
A good melting cheese like Monterey Jack cheese, Cheddar cheese, or a blend of Mexican cheese is best for quesadillas due to its creamy texture and great flavor.
However you slice it, this birria quesadilla recipe is always fun and a hit for kids of all ages. If you’ve given this recipe a go, please drop a comment and rate the recipe card to help out the next guy!
- 1 cup birria beef
- 2 cups Birria consommé
- 8 tortillas
- 3/4 cup pepper jack cheese shredded
- 1/4 cup Mined onion and fresh cilantro
- Prep your work space by getting everything lined up to make this recipe smooth.
- Preheat a large skillet or griddle over medium heat.
- One at a time, dunk the tortillas into the birria sauce, making sure to coat both sides and allowing the excess to drizzle off.
- Place the tortillas into the preheated pan and working quickly, sprinkle the cheese in an even layer of the tortilla.
- Then, add the beef in an even layer.
- Sprinkle a little of the onion cilantro mixture over the beef followed by another layer of cheese before topping it with another tortilla soaked in the consommé.
- Once the tortilla is golden brown and slightly crispy, 1 to 2 minutes, use a large flat spatula to flip.
- Fry the quesadilla until the cheese has melted and the bottom quesadilla is toasted.
- Carefully transfer the birria quesadillas to a cutting boar and slice it into wedges.
- Serve immediately with a ramekin of hot consommé for dunking.