High Protein Birria Quesadilla
Prepare to elevate your quesadilla game with this irresistible *High Protein Birria Quesadilla*! This recipe combines the rich, slow-cooked flavors of traditional Mexican birria with the satisfying crunch of a golden, cheesy quesadilla. Tender beef chuck roast is simmered in a smoky, spice-infused chile sauce made from guajillo, pasilla, and ancho chiles, then shredded to perfection. Layered with gooey melted cheese, protein-packed black beans, and a hint of fresh cilantro between two crispy corn tortillas, these quesadillas offer a perfect balance of bold flavors and textures. Easy to customize and ideal for meal prep, this dish is a high-protein powerhouse that makes a hearty lunch or dinner. Serve these golden wedges with a side of birria consommé for dipping, and savor the ultimate Mexican street food experience from the comfort of your home!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast or brisket
- 5 pieces dried guajillo chiles
- 3 pieces dried pasilla chiles
- 2 pieces dried ancho chiles
- 1 large white onion
- 6 pieces garlic cloves
- 14 ounces canned diced tomatoes
- 3 tablespoons apple cider vinegar
- 2 teaspoons cumin
- 1 teaspoons dried oregano
- 0.5 teaspoons ground clove
- 2 pieces bay leaves
- 2 teaspoons salt
- 4 cups water
- 8 pieces corn tortillas
- 2 cups shredded cheese (Oaxaca or mozzarella)
- 1 cup black beans, drained
- 0.25 cup fresh cilantro
- 2 tablespoons olive oil
Instructions
Start by preparing the birria. Toast the dried guajillo, pasilla, and ancho chiles over medium heat for about 3 minutes or until fragrant. Remove seeds and stems.
In a pot, bring 2 cups of water to a boil. Remove from heat and soak the toasted chiles in the hot water for 15 minutes.
In a blender, combine the soaked chiles, soaking liquid, half of the onion (chopped), garlic cloves, canned diced tomatoes, apple cider vinegar, cumin, oregano, ground clove, and salt. Blend until smooth.
Cut the beef into manageable chunks. Place them in a slow cooker, pouring the above chile sauce over the beef. Add bay leaves and the remaining 2 cups of water.
Cover and cook on low for about 4–5 hours, or until the beef is tender and easy to shred.
Once cooked, shred the beef with two forks, allowing it to soak in the sauce.
To assemble the quesadillas, heat a tablespoon of olive oil in a large skillet over medium heat.
Place a corn tortilla in the skillet, sprinkle a portion of the shredded cheese, then a generous amount of the birria beef, some black beans, and cilantro. Top with another sprinkle of cheese.
Top with a second tortilla and cook until the bottom tortilla is golden and the cheese begins to melt, about 3 minutes.
Carefully flip the quesadilla and cook the other side until golden brown and crispy and the cheese is fully melted.
Repeat the process using the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve hot.
Nutrition Facts
Calories |
4858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.4 g | 372% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 7846 mg | 341% | |
| Total Carbohydrate | 312.0 g | 113% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 33.7 g | ||
| Protein | 283.8 g | 568% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2384 mg | 183% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 6784 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
