High Protein Birria Quesadilla

Elevate your weeknight dinners with this High Protein Birria Quesadilla—a tantalizing fusion of rich, slow-cooked beef birria and melty, cheesy quesadilla goodness. Packed with protein and bold Mexican flavors, this recipe starts with tender beef chuck or brisket simmered in a deeply spiced sauce made from toasted guajillo, pasilla, and ancho chiles, tomatoes, garlic, and aromatic spices. The succulent shredded birria is then layered between crispy corn tortillas with gooey Oaxaca or mozzarella cheese, black beans, and fresh cilantro for a perfectly balanced bite. Ideal for meal prep, this dish transforms comfort food into a protein-packed, flavor-loaded masterpiece. Whether you're hosting a crowd or enjoying a solo feast, serve these quesadilla wedges hot with your favorite salsa or a side of consomé for dipping to create a truly irresistible meal.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:240 mins

Total Time:265 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cover and cook on low for about 4–5 hours, or until the beef is tender and easy to shred.

Step 6

Once cooked, shred the beef with two forks, allowing it to soak in the sauce.

Step 7

To assemble the quesadillas, heat a tablespoon of olive oil in a large skillet over medium heat.

Step 8

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.

Step 9

Top with a second tortilla and cook until the bottom tortilla is golden and the cheese begins to melt, about 3 minutes.

Step 10

Carefully flip the quesadilla and cook the other side until golden brown and crispy and the cheese is fully melted.

Step 11

Repeat the process using the remaining tortillas and fillings.

Step 12

Cut each quesadilla into wedges and serve hot.

Nutrition Facts

Serving size	(3538.3g)

Amount per serving	% Daily Value*
Calories	4858.3

Total Fat 290.4g	0%
Saturated Fat 114.7g	0%
Polyunsaturated Fat 6.1g
Cholesterol 848.3mg	0%
Sodium 7845.8mg	0%
Total Carbohydrate 312.0g	0%
Dietary Fiber 75.1g	0%
Total Sugars 33.7g
Protein 283.8g	0%

Vitamin D 48.0IU	0%
Calcium 2384.4mg	0%
Iron 45.7mg	0%
Potassium 6784.2mg	0%

*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.

Source of Calories

Fat: 52.3%

Protein: 22.7%

Carbs: 25.0%