Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat a large skillet over medium-high heat for about 2 minutes.
- Dip each tortilla into the warm Birria broth or brush the broth onto both sides. Warm the soaked tortilla in the skillet for 30 seconds.
- Layer shredded Monterey Jack cheese, followed by sliced mushrooms and 1/4 cup of slow-cooked Birria meat on one side of the tortilla.
- Fold the tortilla over the filling and toast for 1-2 minutes until golden-brown.
- Flip the quesadilla and toast the other side for an additional 1-2 minutes until crispy.
- Continue with remaining tortillas, stacking them on a plate to keep warm.
- Cut the quesadillas into wedges and serve hot with leftover Birria broth.
Nutrition
Notes
For maximum flavor, dip tortillas in Birria broth and avoid overfilling them for easier handling.
