Viral Birria Quesadillas (Easy Quesabirria Recipe!)

Are you ready to create the ultimate viral food sensation that has taken the internet by storm? A dish so cheesy, so savory, and so incredibly satisfying, it will change the way you think about tacos and quesadillas forever? This incredible Birria Quesadilla recipe, also known as the famous “Quesabirria,” is your guide to that cheesy, beefy masterpiece! We’re talking a crispy, red-stained tortilla, stuffed with gooey, melted cheese and tender, shredded Birria beef, all served with a side of the rich, savory consommé for dipping.

This isn’t just a recipe; it’s a guide to a truly unforgettable culinary experience. This is comfort food on a whole new level, and it’s the absolute best way to use up leftover Birria. We’ll show you the simple but crucial secrets to the iconic crispy, red tortilla and how to get that perfect, epic cheese pull every single time.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate Viral Food Sensation

What makes these Birria Quesadillas so spectacularly delicious is their brilliant and simple concept. It’s a perfect marriage of a cheesy quesadilla and a rich, slow-braised stew. The heart and soul of the dish is the Birria de Res—a savory and slightly spicy slow-braised beef from Jalisco, Mexico. The magical, deep-red braising liquid, known as consommé, is used to both fry the tortilla and as a luscious dipping sauce. The signature technique is to dip a tortilla in the consommé, pan-fry it until crisp, and fill it with gooey, melted Monterey Jack cheese and the tender, shredded Birria beef. The final, non-negotiable step is serving the crispy quesadilla with a side of the warm consommé for dipping, which rehydrates every bite with incredible, savory flavor.

Metric	Time / Level
Total Time	20 minutes (with pre-made Birria)
Active Prep Time	20 minutes
Difficulty Level	Easy
Servings	4 quesadillas

The Birria Breakdown: The Essential Ingredients

This iconic dish uses one key, make-ahead component and a handful of fresh, simple toppings.

• The Birria (The Heart and Soul of the Dish!):
  • This recipe is the absolute best and most popular way to use up leftover Birria de Res. To make these incredible quesadillas, you will first need a batch of authentic, slow-braised beef and its consommé. The deep, complex, and savory flavor of the homemade consommé is what makes this dish a true show-stopper.
  • Don’t have a recipe? We’ve got you covered! This quesadilla is the perfect way to enjoy the fruits of your labor after making our simple and authentic [Easy Birria de Res Recipe]!
• The Tortillas: A large, 10- or 12-inch flour or whole wheat tortilla is perfect for creating a big, hearty, and foldable quesadilla. For a more traditional, “taco-style” experience, you can use classic corn tortillas.
• The Cheese (The Secret to the “Pull”!): For the absolute best, gooiest, and most epic “cheese pull,” it is highly recommended to use a good quality, beautifully melting cheese like Monterey Jack. A classic, authentic Mexican Oaxaca cheese is also a fantastic choice if you can find it.
• The Add-ins: This recipe includes savory, earthy sautéed mushrooms, which are a delicious and hearty addition to the rich beef filling.

Step-by-Step to the Best Birria Quesadillas

Once you have your prepared Birria, this delicious meal comes together in just a few minutes.

Step 1: Prepare Your Ingredients and Heat the Skillet

First, make sure your Birria meat is shredded and your Birria broth is in a shallow bowl for easy dipping. If you are using mushrooms, you can quickly sauté them in the skillet before you begin.

Heat a large, non-stick or cast-iron skillet over a medium-high heat.

Part 2: Assemble and Cook the Quesadillas

Step 1 (The Most Important Step!): Take one of your large tortillas and quickly dip it into the Birria broth, ensuring both sides are coated.

Step 2: Immediately place the warm, red-stained tortilla on the hot skillet.

Pro Tip: This is the signature secret to a Quesabirria! The fat from the consommé will fry the outside of the tortilla, giving it a stunning red color, an incredibly savory flavor, and a beautiful, crispy texture.

Step 3: Sprinkle a generous amount of your shredded Monterey Jack cheese, your sliced mushrooms, and about 1/4 cup of the Birria meat onto one half of the tortilla.

Step 4: Fold the other side of the tortilla over the filling to create a half-moon shape.

Step 5: Let the quesadilla toast on each side for about 1 to 2 minutes each, until the outside is crispy and golden-brown and the cheese inside is completely melted and gooey.

Step 6: Repeat this process with your other tortillas and the remaining ingredients.

Part 3: Serve with Consommé for Dipping

Cut the finished, crispy quesadillas into sections. The absolute best and most important part of this experience is to serve the quesadillas with a side of the leftover, warm Birria broth as a dipping sauce!

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Storage and Make-Ahead Tips

• Make-Ahead: The Birria meat and broth are the perfect make-ahead components! They can be made up to 5 days in advance and stored in the refrigerator. The flavors will actually be even deeper and more delicious on the second or third day.
• Storage: Store any leftover quesadillas, well-wrapped, in the refrigerator for up to 3 days.
• Reheating: The absolute best way to reheat the quesadillas and bring back their original crispy texture is in a dry skillet on the stovetop over a medium heat, or in an air fryer for a few minutes.

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Frequently Asked Questions (FAQs)