Birria Chicken Quesadillas
Flavors Used:
These Birria Chicken Quesadillas are everything you love about classic birria in a quick and easy weeknight recipe. Crispy tortillas are dipped in a rich homemade consommé, stuffed with tender shredded chicken, gooey melted cheese, fresh cilantro, and onion, then cooked until perfectly golden and crunchy. Made with Dan-O’s Tac-O Seasoning Packet – Birria, this recipe delivers authentic-inspired birria flavor without spending hours in the kitchen. The rich consommé doubles as both a flavor-packed coating for the tortillas and the ultimate dipping sauce, making every bite incredibly juicy and satisfying. Whether you’re feeding the family, making game day snacks, or craving restaurant-quality quesadillas at home, this recipe is guaranteed to be a crowd favorite.
Ingredients
- 1 Dan-O’s Tac-O Seasoning Packet - Birria
- 2 cups chicken - cooked and shredded
- 2 cups chicken broth
- 1 15 oz can tomato sauce
- 2 cups shredded cheese - Mexican mix
- 2 sliced bell peppers
- fresh cilantro
- 1 yellow onion, sliced
- 1 lime
- 4-6 flour tortillas
Preparation Instructions
- Cook the chicken until it's tender, then shred it into bite-sized pieces. Set it aside while you build all that bold birria flavor.
- In the same skillet, add some more oil or butter and cook the sliced peppers and onions until soft.
- In a skillet over medium heat, combine the tomato sauce, chicken broth, and Dan-O’s Tac-O Seasoning Packet - Birria. Let everything simmer for about 5 minutes so the flavors come together into a rich, savory consommé.
- Add the shredded chicken to the skillet and toss until every piece is coated in the sauce. Let it cook and soak up all the goodness for a few minutes. Remove the chicken and set it aside for the quesadillas, leaving the liquid in the skillet to create the perfect dipping consommé.
- Heat a large nonstick skillet over medium heat and lightly coat it with oil or butter. Brush a tortilla with the warm consommé, coating one side, then place it directly into the hot skillet. Brush the other side, then sprinkle a generous layer of shredded cheese over one half of the tortilla. Add some shredded chicken and peppers and onions. Fold the tortilla over to create a half-moon, then press it down gently. Cook for 3–4 minutes until the bottom is crispy and golden brown. Flip carefully and cook another 2–3 minutes until the cheese is melted and the other side is perfectly crisp.
- Slice into triangles, sprinkle with fresh cilantro, and serve immediately with the warm consommé on the side for dipping. Yum Yum Get Ya Sum!®
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