Let’s make a tasty, easy meal you will enjoy.
INTRODUCTION
Birria quesadillas with melted cheese are rich, warm, and full of flavor. This dish uses slow-cooked beef in a red chile sauce. You fold the meat and lots of cheese inside tortillas, grill them until crisp, and dip them in the meat consommé. This food is fun to eat and great to share.
If you like slow-cooked comfort food, try a similar cozy dish like crockpot white chicken chili with cream cheese after you finish these quesadillas.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple to follow and full of taste. The beef becomes soft and soaks up the red chile sauce. The cheese melts and pulls with each bite. The tortillas get crisp and golden. You can make the beef ahead and finish quesadillas fast when you are ready to eat.
This recipe also fits many moods. It works for a family dinner, a party, or a quick snack. The sauce doubles as a warm dip. Serve it with chopped onions and cilantro to add fresh notes to the rich meat.
HOW TO MAKE Birria Quesadillas With Melted Cheese
I will show you how to make the birria, shred the meat, and build the quesadillas. Start the day before if you like. Cook low and slow for deep flavor. Keep steps clear and small so the dish stays easy.
For more fun dessert ideas after your meal, you might like crumbl banana bread cookies with cream cheese glaze.
EQUIPMENT NEEDED
- Dutch oven or heavy oven-proof pot
- Blender
- Fine mesh strainer
- Large skillet or griddle
- Tongs and a fork for shredding
- Baking sheet (optional)
You can use a slow cooker instead of an oven if needed. A good pan helps form the crisp tortilla. For another easy snack idea, check lemon blueberry cake with cream cheese frosting for dessert inspiration.
Ingredients You’ll Need :
- 3 lbs chuck roast
- 6 guajillo chile peppers
- 4 ancho chile peppers
- 2 chile de arbol peppers
- 2 roma tomatoes
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups Oaxaca cheese, shredded (or mozzarella)
- 1 cup pepper jack cheese, shredded
- 4 tbsp butter
- Chopped white onions for serving
- Fresh cilantro for serving
STEP-BY-STEP INSTRUCTIONS :
- Boil dried peppers for 5 minutes until soft and pliable.
- Char roma tomatoes on grill pan until skins blister and peel.
- Season chuck roast generously with salt and pepper.
- Sear chuck roast in hot Dutch oven until browned on all sides.
- Blend softened chiles with charred tomatoes, garlic, cumin, oregano, and cinnamon.
- Strain chile mixture for smooth sauce.
- Coat seared beef with chile sauce and cook in oven at 325°F for 3 hours.
- Shred tender beef and mix with consommé to keep moist.
- Heat butter in large skillet over medium heat.
- Dip one side of tortilla in red consommé.
- Place tortilla butter-side down in pan.
- Add cheese and shredded birria, then fold tortilla over.
- Cook until golden and crispy on both sides.
- Serve immediately with consommé for dipping.
While you follow these steps, make sure to taste the sauce and adjust salt as needed. If you like more heat, add a chile de arbol or a pinch of cayenne. If you prefer milder flavors, remove seeds from the peppers before blending.
HOW TO SERVE Birria Quesadillas With Melted Cheese
Serve the quesadillas hot and crisp. Place a small bowl of warm consommé on the side for dipping. Add chopped white onions and fresh cilantro on the plate. Offer lime wedges for a bright squeeze. The contrast between the rich meat and fresh garnishes makes each bite balanced.
If you like, set out extra sauces like salsa verde or a mild crema. Guests can choose their favorite toppings. Serve these with a simple salad or roasted vegetables to round out the meal.
STORAGE & FREEZING : Birria Quesadillas With Melted Cheese
To store leftover birria, keep the shredded meat and consommé in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in a microwave. Add a little consommé when reheating to keep the meat moist.
For longer storage, freeze the shredded meat and consommé in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating. Tortillas do not freeze well once assembled and cooked, so make fresh quesadillas after thawing the meat.
SERVING SUGGESTIONS
- Serve with warm consommé and lime wedges.
- Add chopped onions and cilantro on top.
- Offer pickled jalapeños or carrots for a bright tang.
- Pair with a side of rice and beans for a fuller meal.
- Try a topping of sliced avocado for creamy texture.
These small additions lift the dish and add texture. Keep garnishes simple to let the birria flavor shine.
VARIATIONS
- Chicken birria: Use boneless chicken thighs instead of beef. Cook until tender and shred.
- Vegetarian: Roast mushrooms and jackfruit in the chile sauce for a plant-based version.
- Spicy: Add extra chile de arbol or a spoon of hot sauce to the sauce.
- Cheese mix: Swap pepper jack for cheddar or Oaxaca for a milder melt.
- Tortilla type: Use corn tortillas for a more authentic texture, but watch for tearing when dipping in consommé.
Each change shifts the dish slightly. Try one variation at a time to find your favorite.
FAQs
Q: What is birria consommé?
A: Consommé is the thin, flavorful broth left after braising the meat in the chile sauce. It is rich and spicy and used for dipping quesadillas or tacos.
Q: Can I make the birria in a slow cooker?
A: Yes. Cook the seared meat with the sauce on low for 6 to 8 hours. It will become tender and easy to shred.
Q: Do I need to peel the charred tomatoes?
A: Yes. Peeling helps make the sauce smooth and keeps textures consistent after blending and straining.
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese melts better and gives a softer, creamier texture.
Q: How do I reheat leftover quesadillas?
A: Reheat in a skillet over low to medium heat until warm and crisp. Avoid microwave to keep the tortilla crispy.
MAKE-AHEAD TIPS FOR Birria Quesadillas With Melted Cheese
Cook the beef a day ahead. Keep the shredded meat in its consommé in the fridge. When you are ready to eat, warm the meat and make quesadillas fresh. You can also shred the cooked meat and freeze it for longer storage. Prepare the chile sauce and store it separately if you want to control spice on the day you serve.
If you want faster assembly, pre-shred the cheeses and store them in the fridge. Cut onions and cilantro in advance and keep them in small containers for quick plating. For a party, make the birria one day ahead and crisp the quesadillas as guests arrive.
Conclusion
This birria quesadilla recipe brings deep flavor and easy steps together. Make the beef slow and low, shred it well, and melt lots of cheese for the best pull. Serve with consommé for dipping and simple toppings for fresh contrast. For another take on quesabirria and more details, see Quesabirria Tacos (Birria Quesadillas) – Dash of Color and Spice.
Birria Quesadillas With Melted Cheese
Ingredients
Method
- Boil dried guajillo, ancho, and chile de arbol peppers for 5 minutes until soft and pliable.
- Char the roma tomatoes on a grill pan until the skins blister, and then peel.
- Season the chuck roast generously with salt and pepper.
- Sear the chuck roast in a hot Dutch oven until browned on all sides.
- Blend softened chiles with charred tomatoes, garlic, cumin, oregano, and cinnamon.
- Strain the chile mixture for a smooth sauce.
- Coat the seared beef with the chile sauce and cook in the oven at 325°F for 3 hours.
- Shred the tender beef and mix it with the consommé to keep moist.
- Heat butter in a large skillet over medium heat.
- Dip one side of a tortilla in the red consommé.
- Place tortilla butter-side down in the pan.
- Add cheese and shredded birria to half of the tortilla, then fold it over.
- Cook until golden and crispy on both sides.
- Serve immediately with consommé for dipping.