Cheesy Birria Quesadillas

Stack of quesadilla wedges where you can see the birria meat, topped with fixings
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These birria quesadillas are a simple way to use up extra birria meat. All you need are flour tortillas and cheese, though I highly recommend pico de gallo, guacamole, and sour cream to top it all off!


  • 2/31  cup leftover birria stew meat
  • 4 Flour tortillas (2 tortillas per quesadilla)
  • 1 1/2 cups Monterrey Jack or Cheddar cheese, you can use more to taste
  • Pico de gallo salsa, for serving
  • Guacamole, for serving
  • Sour cream, for serving


Prep your tools. Heat a griddle or large pan over medium-high heat.

Assemble your ingredients. For each quesadilla, you will need about 3/4 cup cheese and 1/3 – 1/2 cup stew meat. Make sure the meat is not soupy, you just want to use the meat from your birria stew. Feel free to adjust the amounts according to your preferences.

Assemble the quesadillas. Place a flour tortilla on the griddle. Add half of the cheese, then the birra meat, then the remaining half of the cheese. Spread it all around a bit so that the entire tortilla is covered. Add another tortilla on top. If you want your quesadilla to be extra cheesy feel free to add more cheese.

Cook the quesadillas. Cook until the cheese has melted on the bottom layer, and the bottom of the quesadilla is a bit golden and crispy. Flip over with a spatula and cook on the other side until the cheese has melted and the tortilla is crispy.

Cut into triangles. Remove to a plate and cut each quesadilla into 4 triangles by just running a pizza cutter or knife down the middle of each quesadilla length-wise and width-wise.

Serve! Top with guacamole, salsa, and sour cream.

Keywords: birria quesadilla, beef quesadilla, mexican quesadilla