Chicken Birria Quesadilla
Ingredients
- 1 tbspavocado oil
- 1 lb.boneless skinless chicken thighs
- 2yellow onions
- 1tomato
- 3guajillo chilis
- 1 canchipotle peppers in adobo sauce
- 8garlic cloves
- 1 ½ tsporegano
- 1 ½ tspthyme
- 1 tsppaprika
- 1 tspcumin
- 1 tspcoriander seeds
- ¼ cwater
- 4 cwater
- 1chicken bouillon cube
- 1cinnamon sticks
- 2bay leaves
- ½ tspsalt
- ½ tspblack pepper
- 1 tspsugar
- tortillas
- white onion
- limes
- mozzarella cheese
Directions
- 1
Remove the stem and some or all the seeds from the guajillo chillis depending on the preferred spice level.
- 2
Bring a small pot of water to boil. Take off the heat and add in the dried chills, cover with a lid and allow to soften for 5-10 minutes.
- 3
For the birria mixture, in a blender, add roughly chopped yellow onion and tomato, whole peeled garlic cloves, the softened chillis, a can of chipotle peppers and adobo sauce, spices and water. Blend until smooth.
- 4
Add some oil to a pot/dutch oven on medium high heat and sear chicken thighs for 2-3 minutes on each side until slightly golden.
- 5
Place a strainer on top of the pot and pour the birria mixture on top using a spatula in circular motions to squeeze all the liquid through. You can pour in 1 cup of the required water over the strainer to help this process. Once youve got all the liquid in the pot and you should be left with a paste like crumbs in the strainer, simply discard that.
- 6
Pour in the remaining cups of water along with a chicken bouillon cube, salt, pepper, sugar, bay leaves, and cinnamon sticks.
- 7
Bring this to a boil, cover with a lid then reduce to heat to medium/medium-low heat and keep on a gentle simmer for 45 minutes.
- 8
Remove the chicken from the broth once tender and shred with your hands or using a fork. Pour 2-3 ladles of the birria broth over the shredded chicken. Make sure to scoop the birria broth from the bottom because we want to save the fat on top for dipping our tortillas.
- 9
Get a large pan on medium/medium- high heat and heat for 2-4 minutes. Dunk tortillas into the top layer of fat sitting on the birria broth then lay the tortilla in the heated pan. If you used chicken breast and have little to no fat on top of the broth, use a little ghee or neutral cooking oil in the pan to fry the tortilla to help it get crispy.
- 10
Add a layer of shredded mozzarella, the birria chicken and fold over. Optionally add another small ladle of the birria fat on top of the quesadilla. Once the tortilla is crispy to your liking, remove from the pan.
- 11
Use the remaining broth for the dipping consome. You may include diced white onions and cilantro in the broth if preferred.
- 12
Once ready to eat, add diced white onions and a squeeze of lime juice in the birria quesadilla.
Chicken Birria Quesadilla
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Based on 3 ratings
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About this Recipe
Craving the incredible flavor of birria but looking for a simpler weeknight approach? These Chicken Birria Quesadillas deliver all the rich, spicy depth you love, transforming tender, slow-cooked chicken into an unforgettable meal.
This recipe makes restaurant-quality birria accessible, utilizing a shorter list of peppers than traditional birria while still achieving that signature burst of robust, spicy flavors. By pairing the succulent birria chicken with melty mozzarella cheese inside a crispy tortilla, you get an irresistible texture contrast that's further elevated by the essential side of savory consommé for dipping.
Get ready for an explosion of savory, spicy, and slightly smoky flavors in every bite. The slow-cooked chicken becomes incredibly tender, soaking up the hearty birria broth's complexity from guajillo chilis, chipotle peppers, garlic, and a fragrant spice blend including oregano, thyme, and cumin. You'll experience the satisfying crunch of a perfectly pan-fried tortilla giving way to gooey, melted cheese and that deeply flavored chicken. This is a truly comforting and indulgent dish that feels special, yet comes together in just over an hour.
While boneless, skinless chicken thighs are recommended for their tenderness and flavor, you could experiment with other cuts of chicken if desired. If you prefer a milder spice, reduce the amount of chipotle peppers, or for more heat, add an extra pepper or a pinch of cayenne. Feel free to use your favorite melting cheese if mozzarella isn't on hand, such as Oaxaca cheese or Monterey Jack.
These Chicken Birria Quesadillas are perfect for a cozy family dinner or a fun gathering with friends. Serve them hot with plenty of the delicious consommé for dipping, and garnish generously with fresh white onion and a squeeze of lime to brighten every bite.