Quesadillas

Quesabirria w/ Consome

$13.99
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Birria quesadilla served with a side of consome for dipping.

Where this dish comes from

The birria quesadilla applies the quesabirria technique to the quesadilla format — a large flour or corn tortilla filled with shredded birria and Oaxacan cheese, then cooked on a consommé-fat-dipped griddle so the exterior turns red and crispy in the same way as the taco. The result is a larger format of the same dish, cut into wedges, with consommé for dipping.

Make it at Home

Quesabirria w/ Consome, the way we make it

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For the Birria Quesadilla

Ingredients
  • 4 large flour tortillas (10 inch) or 8 corn tortillas
  • Consommé fat (skimmed from the top of the consommé)
  • 2 cups shredded birria
  • 200g Oaxacan string cheese, pulled
  • 1/2 white onion finely diced, 1 cup fresh cilantro
  • Salsa verde, hot consommé in a cup
  • 2 limes quartered
Instructions
  1. 1

    Heat a griddle or large cast iron over medium-high.

  2. 2

    Brush or dip the exterior surfaces of the flour tortilla in consommé fat.

  3. 3

    Place fat-coated side down on the griddle. Add pulled Oaxacan cheese to one half. Add shredded birria on top of the cheese. Fold over. Press firmly with a spatula.

  4. 4

    Cook until the exterior is red-tinged and crispy and the cheese is fully melted — about 2 minutes per side.

  5. 5

    Cut into 4–6 wedges. Arrange showing the pulled cheese at the cut edges.

  6. 6

    Diced white onion and cilantro. Lime wedge. Salsa verde. Consommé in a cup for dipping.

Chilo's Taqueria · Fayetteville, GA
Chilo's Taqueria535 Glynn Street South, Fayetteville, GA, 30214, Fayetteville, GA(470) 278-2786
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