Homemade birria quesadillas filled with slow-cooked birria meat and melty cheese, in a crispy and flavorful tortilla. Perfect for Mexican night and ready in just 10 minutes.
Add one tablespoon of butter to the skillet, and once melted, dip the tortilla in the Birria liquid until it's soaked in the juices on both sides. Place it in the skillet.
Immediately sprinkle half of the cheese and spread it all over the tortilla. Place half of the Birria meat on the cheese and spread it nicely, followed by half the jalapeno. Once the cheese starts melting, fold the tortilla in half with your spatula.
Cook for 3 minutes per side until you get a golden brown and crispy tortilla.
Repeat the process with another tortilla and serve it warm.
Video
Notes
* Mozzarella, Monterey Jack, Pepperjack, or Oaxaca cheese.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.