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Chicken Birria Quesadillas

These Chicken Birria Quesadillas are loaded with juicy, flavorful shredded chicken and melty cheese in a crispy golden tortilla. Melting the cheese first is the game-changing move that takes these to next-level delicious.
Print Recipe
Chicken Birria Quesadillas
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1 lb. boneless skinless chicken thighs
  • 1 medium yellow onion
  • 1 Roma tomato
  • 3-4 dried guajillo chilis I got a big bag from amazon
  • 8 garlic cloves
  • 1.5 tsp oregano
  • 1.5 tsp thyme
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander seeds
  • 1/4 cup water If needed to blend
  • 4-5 cups water
  • 1 tsp knorr chicken bouillon
  • 2-3 bay leaves
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp sugar

Assembly:

  • Corn Tortillas
  • Shredded Mozzarella
  • Sour Cream
  • Salsa
  • Guacamole

Instructions

  • Start by trimming the stems off the guajillo chilis and shaking out some (or all) of the seeds, depending on how spicy you want your chicken. Boil a small pot of water, then turn off the heat, toss in the chilis, and let them soak and soften for 5–10 minutes while you get everything else ready.
  • To make the flavor-packed birria base, throw the softened chilis into a blender along with the chopped onion, tomato, whole garlic cloves, and all the dried spices—oregano, thyme, paprika, cumin, and coriander seeds. Add a splash of water (about 1/4 cup) to help everything blend smoothly. Blend until the mixture is velvety and well combined.
  • Heat some avocado oil in a large Dutch oven or deep pan over medium-high heat. Sear your chicken thighs for 2–3 minutes per side, just to give them a little golden color and flavor.
  • Now, grab a mesh strainer and pour your blended birria sauce through it into the pot, pressing down with a spoon or spatula to extract all that liquid gold. Discard the leftover pulp in the strainer.
  • Pour in 4 to 5 cups of water, then stir in your bouillon, bay leaves, salt, pepper, and a little sugar to balance it all out. Let the pot come to a gentle boil, then cover and reduce the heat to a simmer. Let the chicken cook low and slow for about 45 minutes until it’s super tender and shreddable.
  • Once the chicken is done, pull it from the pot and shred it with two forks. Spoon a few ladles of the flavorful broth over the shredded chicken to keep it juicy and rich.
  • Now for the best part—crispy quesadillas. Heat a large skillet over medium heat and dip each tortilla in the broth before laying it in the hot pan.
  • Sprinkle one side of the tortilla with shredded mozzarella and fold it over. Press down gently and cook until both sides are golden and crispy, then peel apart and add your chicken and some of the extra sauce. If your broth doesn’t have much fat, just use a little oil to get that crispy effect.
  • Serve with the leftover broth as a dipping consomé. Bonus points for topping with sour cream, fresh salsa, and a squeeze of lime. It’s bold, comforting, and totally taco-night-worthy.
Servings: 4