Vegetarian Birria Quesadilla

Indulge in the bold, smoky flavors of this Vegetarian Birria Quesadilla, a plant-based twist on the classic Mexican dish! Tender jackfruit is slow simmered in a rich, spiced chili sauce featuring guajillo, ancho, and chipotle chilies, then layered with gooey melted cheese between crispy corn tortillas. Infused with aromatic cumin, oregano, and smoked paprika, this recipe delivers a depth of flavor that rivals traditional birria. Perfect for weeknight dinners or festive gatherings, these quesadillas are garnished with fresh cilantro and served alongside zesty lime wedges for a bright, citrusy finish. Quick to prepare in under an hour, this recipe is a must-try for vegetarians and flavor enthusiasts alike!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Drain the chilies and blend them with 1 cup of vegetable broth until smooth.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Add the shredded jackfruit, cumin, oregano, ground coriander, smoked paprika, and blended chili mixture to the skillet. Stir well to combine.

Step 6

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.

Step 7

Season with salt and pepper to taste.

Step 8

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.

Step 9

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.

Step 10

Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted, another 3-4 minutes.

Step 11

Remove from heat and repeat with remaining tortillas and filling.

Step 12

Slice the quesadillas into wedges and garnish with chopped cilantro. Serve with lime wedges on the side.

Nutrition Facts

Serving size	(1946.7g)

Amount per serving	% Daily Value*
Calories	2647.4

Total Fat 122.0g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 240.0mg	0%
Sodium 3924.2mg	0%
Total Carbohydrate 313.6g	0%
Dietary Fiber 61.4g	0%
Total Sugars 28.9g
Protein 108.1g	0%

Vitamin D 48.0IU	0%
Calcium 2171.3mg	0%
Iron 19.9mg	0%
Potassium 4594.5mg	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: 39.4%

Protein: 15.5%

Carbs: 45.0%