Birria Quesadillas

The Trick to Crispy Birria Quesadillas

With these quesadillas, you still get all the things that make birria so good like tender shredded beef, rich consommé, and plenty of melted cheese, but with a really crispy flour tortilla wrapped around everything.

Instead of soaking the tortillas in consommé, I lightly brush them with a little of the flavorful fat from the top. It adds that extra birria flavor and helps the tortillas brown without making them soggy.

From there, it’s really just about keeping things simple with juicy birria, plenty of melty Oaxaca cheese, a little onion, and jalapeño, and a hot skillet. The result is crispy on the outside, cheesy and tender inside, and perfect for dipping into warm consommé.

Ingredients Worth Talking About

You don’t need much here, especially if the birria is already made, but a few ingredients make a big difference in how the quesadillas turn out.

The full list of ingredients and measurements can be found in the recipe card below.

• Birria beef + consommé: I use my Slow Cooker Birria, which gives you both the shredded beef and plenty of consommé for dipping. Warm the beef with just a few spoonfuls of consommé so it stays juicy without getting too wet.
• Flour tortillas: I like medium flour tortillas for these because they’re sturdy enough to hold the beef and cheese and still get really crisp in the skillet. Corn tortillas can work too, but they give more of a quesabirria taco feel than a classic quesadilla.
• Oaxaca cheese: This is my first choice because it melts really well and gives you that stretchy, cheesy center without overpowering the birria. Monterey Jack or mozzarella are both easy substitutes.
• White onion + jalapeño: A little fresh onion and jalapeño cut through the richness of the beef and cheese and add some crunch and heat. You can omit the jalapeño, if you want. You can also swap in pickled jalapeños or pickled onions if you want more tang.
• Consommé fat: If there’s a layer of flavorful fat on top of the consommé, save a little for brushing the tortillas before they hit the skillet. It helps them brown beautifully and adds extra birria flavor without soaking them in liquid.

A Few Things That Make a Difference

• Brush, don’t soak. A light coating of consommé fat gives the tortillas extra flavor and helps them brown, but too much liquid can make flour tortillas soggy before they have a chance to crisp.
• Keep the birria juicy, not wet. Warm the beef with just enough consommé to keep it tender. If there’s too much liquid in the filling, the quesadilla will be harder to crisp.
• Use moderate heat. Medium to medium-low gives the cheese time to melt before the tortilla gets too dark. If the skillet is too hot, you can end up with a browned tortilla and barely melted cheese.
• Don’t overfill. A generous layer of birria is great, but too much makes the quesadilla harder to flip and more likely to fall apart.

Toppings and Add-Ins

The birria and cheese really don’t need much, but a few additions work especially well if you want change things up:

• Pickled onions: Add acidity and a little crunch that cuts through the rich beef and cheese.
• Pickled jalapeños: A swap for fresh jalapeños if you want more tang with the heat.
• Chopped green chiles: Add mild chile flavor without making the quesadillas much spicier.
• Fresh cilantro + lime: I like these added after cooking for a fresh finish that balances everything out.

What to Serve with Birria Quesadillas

I always serve these with warm birria consommé on the side for dipping, plus a little chopped onion, cilantro, and lime for freshness.

If you want to round out the meal, a few simple side work especially well:

• Black beans: Easy, filling, and a natural match with the beef and cheese.
• Crunchy slaw: Adds freshness and texture alongside the rich quesadillas.
• Pico de gallo or salsa: Good if you want something bright and fresh on the side. I love it with Pineapple Pico de Gallo.
• Guacamole: Adds a cool, creamy contrast without competing with the birria.

Make Ahead, Storage and Reheating

• Make ahead: The birria beef and consommé can be made ahead and refrigerated until you’re ready to assemble the quesadillas. I recommend waiting to build and cook the quesadillas until just before serving so the tortillas stay crisp.
• Refrigerate: Store leftover cooked quesadillas in an airtight container in the refrigerator for up to 3-4 days. Keep any extra consommé in a separate container.
• Reheat: For the best texture, reheat the quesadillas in a skillet over medium-low heat until warmed through and crisp again. You can also use an air fryer. I’d avoid the microwave when possible since it tends to soften the tortillas.
• Freeze: If you want to freeze something ahead, I’d freeze the birria beef and consommé rather than the assembled quesadillas.