Baked Birria Quesadillas
Baked Birria Quesadillas, aka Quesabirria Tacos, are incredibly flavorful and surprisingly quick to make in 25 minutes thanks to meal prepped birria. Perfect for your next taco Tuesday or Cinco de Mayo celebrations!
Servings: 6 tacos
Calories: 343kcal
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
Consomé: Brush the quesadillas with birria broth, aka consomé, instead of oil for even more flavorful tacos.
Storage: Leftover baked birria quesadillas can be stored in an airtight container in the refrigerator for 3 days. Simply reheat them in the oven or microwave. I don't recommend freezing them.
Nutrition
Calories: 343kcal | Carbohydrates: 31g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 848mg | Potassium: 87mg | Fiber: 2g | Sugar: 13g | Vitamin A: 358IU | Vitamin C: 5mg | Calcium: 229mg | Iron: 2mg
