Birria Quesadilla – TBMW

This birria quesadilla recipe features flavorful, slow-cooked birria meat loaded with gooey cheese in a crispy tortilla. Served wth birria sauce for dipping, it’s simple, packed with bold flavors, and perfect for Mexican night!

Whenever we make a big batch of quesabirria tacos, we always reserve a serving of the melt-in-your mouth birria meat to use in homemade birria quesadillas.

They transform your standard quesadilla into something so mouthwateringly delicious, you’ll never eat them out again! Crispy birria broth-soaked tortillas filled with slow cooked meat, cheese, spices, and more sauce to dip in… my mouth is already watering!

Why this recipe works

• Quick and easy. Using leftover birria meat, you need only seven ingredients and ten minutes to whip up this drool-worthy dish!
• Uber-tasty. This recipe kicks it up by incorporating birria flavors in the tortilla and the filling.  
• Customizable. You can add as many toppings and/or blends of different cheeses and adjust the spice level to your liking.  
• Versatile. You can make these quesadillas for a fun appetizer, easy lunch, or our favorite, Mexican night!

Leftover birria on hand? Use it to make birria ramen or birria pizzas.

Ingredients Needed

• Butter. To fry the tortillas.
• Flour tortillas. I have used flour tortillas, but you can choose corn ones for this recipe. Opt for tortillas that are super pliable because we don’t want them to break during the cooking process!
• Birria liquid. Infusing the tortillas with the birria liquid will not only add to the overall flavor of the dish but also crisp up the tortillas without needing excess fat.
• Shredded cheese. I prefer Oaxaca as it is the most authentic, but it can be tricky to find. Choose any melty cheese you like or a combination of cheeses like Mozzarella, Monterey Jack, and Pepperjack.
• Birria meat. We’ll fill the quesadillas with pulled-apart birria meat from my quesabirria tacos recipe. You can also use other shredded beef, like barbacoa.
• Jalapeno. Slice up the jalapenos thinly and add for a spicy hit.
• Coriander and lime. Add these refreshing garnishes to brighten the quesadillas.

How to make birria quesadillas

Fry the tortilla. Soak the tortilla in birria liquid and place it in the skillet with melted butter.

Assemble the quesadilla. Spread the cheese, birria meat, and jalapenos on the tortilla. Once the cheese melts, fold the tortilla in half.

Cook and serve. Cook for 3 minutes per side until crispy; remove from the heat, slice, and serve warm. 

Recipe variations

Use a different meat. Instead of beef roast, make the birria with goat or lamb shoulder for a unique flavor. You can also use sliced arrachera or another Mexican-style pulled meat, like carnitas.

Add more veggies. You can add colorful bell peppers, mushrooms, roasted corn, and crunchy onions inside this quesadilla. 

Make mini quesadillas. To serve them conveniently, make quesadillas with small tortillas and avoid the hassle of slicing them. 

Make a birria dipping sauce. Instead of coating the tortillas in the birria broth, use it as a dipping sauce instead.

Recipe tips and tricks

• Deseed the jalapenos. If you’re worried about the spiciness of the recipe, remove the jalapeno pepper seeds. This also makes for a tastier quesadilla.
• Use large tortillas. The larger the tortillas, the better they will be to hold the fillings. While delicious, birria meat is notoriously drippy and juicy, so the less mess, the better!
• Press down the quesadilla. To get a uniform cook, crispy crust, and melted cheese, gently press down the quesadilla on both sides with a spatula. This also helps with the broth-soaked tortillas to crip up better.

Storage instructions

To store. You can store birria quesadillas in a closed container in the refrigerator for up to 5 days. 

To freeze. Quesadillas freeze well. Wrap them in ziplock bags, chuck them in the freezer, and enjoy them for three months.

To reheat. Avoid reheating in the microwave, as these quesadillas could get soggy. Pan-frying or the oven works best for reheating.

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Frequently asked questions