Birria Quesadillas (Quesabirria Tacos)
Baked Birria Quesadillas, aka Quesabirria Tacos, offer comfort food at its best. Incredibly flavorful and surprisingly quick to make, this popular Mexican dish is perfect for your next taco Tuesday or Cinco de Mayo celebrations. Meltingly tender shredded birria meat is nestled between a baked crispy tortilla alongside plenty of melted cheese and some red onion. A satisfying 25-minute meal, thanks to meal-prepped slow-cooked birria!
One hands-off Dutch oven stew, three delicious meals. That’s my kind of meal prep recipe and birria is just that. A pot of my birria de borrego recipe (lamb birria) made three birria meals including these tacos, birria nachos, and birria burritos.
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Baked Birria Quesadillas
Ingredients
- 1 lb lamb birria heated
- 1/4 cup fresh cilantro roughly chopped, to garnish
- 6 corn tortillas
- 1 1/2 cups mozzarella cheese
- 1/2 red onion finely sliced
- 1 tbsp olive oil
To Serve (optional)
- 1 lime cut into wedges
- 1 tbsp fresh cilantro as garnish
Instructions
- Preheat your oven to 350F (180C).
- In a small bowl, combine the birria with fresh chopped cilantro.1 lb lamb birria, 1/4 cup fresh cilantro
- Wrap the tortillas in aluminum foil and heat them in the oven for 10 minutes until they're hot and pliable. Lay them out on a baking tray.6 corn tortillas
- Add cheese on half a tortilla, followed by 1/6 of the birria, red onion, and more cheese. Close the taco gently. Repeat with the other 5 tacos.1 1/2 cups mozzarella cheese, 1/2 red onion
- Place a baking tray on top to keep the tacos closed through the initial bake of 4 minutes.
- Remove the tray and brush the top of the quesadillas with olive oil.1 tbsp olive oil
- Switch on the broiler and bake for another 4 minutes.
- Serve immediately with lime wedges and fresh coriander leaves.1 lime, 1 tbsp fresh cilantro
Video
Notes
Nutrition
Ingredients and substitutions
- Birria – I use my birria de borrego recipe (lamb birria) for these quesadillas but birria de res (beef birria) or birria de chivo (goat birria) which is the original choice of meat for this dish are another delicious options.
- Cheese – I use quick melting mozzarella cheese but your favorite Mexican cheese blend is a great option too.
- Onion – Red onion, white onion, or green onions all work well here. Pickled onions or chilis are great options too.
- Cilantro – Fresh cilantro adds color and flavor to these baked tacos.
Step-by-step: baked birria quesadillas
1. Combine birria and cilantro.
2. Heated corn tortillas on a baking tray.
3. Fill tortillas with cheese, birria, red onion, and more cheese.
4. Bake them with a baking sheet on top for 4 minutes to close them. Brush with olive oil and broil for 3-4 minutes until golden and crisp.
My top 3 quesadilla tips
- Heat tortillas well to make them pliable and prevent them from breaking.
- Under fill the quesadillas: As you can see in my photos, it’s easy to overfill the tortillas. Use less filling and make more quesabirria tacos by slightly under filling them.
- Keep an eye on the tacos when broiling them at the end to ensure they don’t burn.
