Vegetarian Birria Quesadilla
Indulge in the rich, smoky flavors of this Vegetarian Birria Quesadilla, a plant-based twist on the classic Mexican comfort food. This recipe features tender, shredded jackfruit simmered in a bold chili sauce made with guajillo, ancho, and chipotle chilies, paired with aromatic spices like cumin, oregano, and smoked paprika. Nestled between layers of melty cheese inside crisp, golden corn tortillas, this filling is a savory masterpiece. The quesadillas are easy to prepare and perfect for weeknight dinners or crowd-pleasing appetizers. Garnish with fresh cilantro and a squeeze of tangy lime for a vibrant finish, making every bite a delightful fusion of texture and flavor. Whether you're vegetarian or just looking for a meatless meal packed with umami, this quesadilla is sure to impress.
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Recipe Information
Ingredients
- 2 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 1 piece dried chipotle chili
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 cups canned jackfruit, drained and shredded
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 8 pieces corn tortillas
- 2 cups shredded cheese blend
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, cut into wedges
- to taste salt
- to taste pepper
Instructions
Remove seeds and stems from the dried chilies and place them in a bowl. Pour hot water over the chilies and let them soak for 10 minutes until softened.
Drain the chilies and blend them with 1 cup of vegetable broth until smooth.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the shredded jackfruit, cumin, oregano, ground coriander, smoked paprika, and blended chili mixture to the skillet. Stir well to combine.
Pour in the remaining 1 cup of vegetable broth and soy sauce. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, occasionally stirring until flavors meld and the jackfruit is tender.
Season with salt and pepper to taste.
Heat a separate non-stick skillet over medium heat. Place one corn tortilla in the skillet, sprinkle a layer of the shredded cheese blend, followed by a layer of the birria jackfruit mixture, and a bit more cheese on top.
Top with another tortilla and press gently with a spatula. Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 3-4 minutes.
Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted, another 3-4 minutes.
Remove from heat and repeat with remaining tortillas and filling.
Slice the quesadillas into wedges and garnish with chopped cilantro. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3924 mg | 171% | |
| Total Carbohydrate | 313.6 g | 114% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 28.9 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2171 mg | 167% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4594 mg | 98% | |
*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.
