Keto Birria Quesadilla
Indulge in the bold and savory flavors of this Keto Birria Quesadilla, a low-carb twist on the iconic Mexican dish. Featuring tender, slow-cooked beef chuck roast simmered in an aromatic blend of guajillo, ancho, and árbol chiles, garlic, and spices, this recipe packs layers of rich, smoky flavor in every bite. Instead of traditional tortillas, these quesadillas are crafted with crispy, golden cheese shells or low-carb wraps, making them the perfect option for keto enthusiasts. Ready in just over four hours, this recipe is a showstopper for weeknight dinners or weekend feasts. Pair with fresh cilantro and zesty lime wedges for a bright, citrusy finish that perfectly balances the deep, spiced broth. Whether you're new to keto or just craving a creative take on birria, this dish is sure to satisfy!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 Dried guajillo chiles, seeded and stemmed
- 2 Dried ancho chiles, seeded and stemmed
- 2 Dried chiles de árbol, seeded and stemmed
- 1 White onion, peeled and quartered
- 5 Garlic cloves
- 0.25 cup White vinegar
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 6 cups Beef broth
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 6 Cooked shredded cheese (cheese shell or low-carb cheese wrap)
- 2 tablespoons Butter or avocado oil
- 0.25 cup Fresh cilantro, chopped (optional)
- 6 Lime wedges (optional)
Instructions
Start by soaking the guajillo, ancho, and chiles de árbol in hot water for about 15 minutes until they are softened.
Drain the chiles and place them in a blender along with the white onion, garlic cloves, white vinegar, ground cumin, and dried oregano. Blend until smooth, creating a marinade.
Season the beef chuck roast with salt and black pepper.
Place the beef in a large slow cooker or a Dutch oven. Pour the marinade over the beef, ensuring it is well-coated.
Add the beef broth to the pot.
Cover and cook on low for about 8 hours or until the beef is tender and easy to shred. Alternatively, if using a Dutch oven, cook in a preheated oven at 325°F (163°C) for 3-4 hours, checking occasionally.
Once cooked, shred the beef using two forks and return it to the broth to keep it moist and flavorful.
Heat a non-stick skillet over medium heat. Add a little butter or avocado oil.
Place a cooked shredded cheese shell or low-carb cheese wrap on the skillet.
Add a generous amount of the shredded birria beef onto one side of the cheese shell, folding it over to create a quesadilla.
Cook until the cheese is golden brown and crispy, and the beef is heated through.
Repeat the process with the remaining beef and cheese shells.
Serve the Keto Birria Quesadillas warm, garnished with chopped fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
3601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.2 g | 345% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 12864 mg | 559% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 30.0 g | ||
| Protein | 237.9 g | 476% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1675 mg | 129% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 5536 mg | 118% | |
*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.
