If you’re in the mood for something cheesy, crave-worthy, and loaded with flavor, let me introduce you to Birria Quesadilla Pizza! This irresistible mashup combines the best of birria’s rich, slow-braised beef and the crispy-cheesy charm of a quesadilla, all served pizza-style for maximum fun. Each bite serves up juicy, spicy meat, gooey cheese, and a crunchy tortilla crust, finished with bright onion, cilantro, and a zingy squeeze of lime. Trust me—your taste buds will thank you for making Birria Quesadilla Pizza the star of your next feast.
Ingredients You’ll Need
This Birria Quesadilla Pizza recipe leans on simple ingredients that create mind-blowing flavor and texture, with each component playing an important role. These straightforward picks give you deep, robust meat, melty cheese, and plenty of bold, colorful toppings that make every bite unforgettable.
- Beef chuck roast: Marbled and flavorful, perfect for shredding after long, slow cooking.
- Dried guajillo chiles: These bring mild heat and a deep red hue to the birria sauce.
- Dried ancho chiles: Add rich, smoky-sweet undertones to balance spice and savoriness.
- White onion: Both in the sauce and as a topping, contributing sweetness and crunch.
- Garlic: Four cloves give pungent, aromatic depth to every layer.
- Chipotle pepper in adobo: Adds smoky heat that infuses the meat and sauce with warmth.
- Adobo sauce: Lends an extra punch of tangy, smoky chili flavor.
- Cumin: Essential for warmth and earthiness in that signature birria profile.
- Dried oregano: Adds herby brightness to complement all those chiles and spices.
- Ground cloves: Just a pinch creates aromatic complexity, deepening the sauce.
- Salt & black pepper: These heighten every other flavor in the dish.
- Apple cider vinegar: Brightens things up and balances the richness of the meat.
- Cinnamon stick: Infuses the consommé with warmth and a subtle, sweet backbone.
- Bay leaves: A classic savory note that rounds out the braising liquid.
- Beef broth: Gives the birria its iconic depth and ensures plenty of tasty dipping consommé.
- Large flour tortillas: Form the crispy crust that holds all the fillings and toppings.
- Vegetable oil: Ensures your tortillas get that gorgeous golden crunch while cooking.
- Shredded Oaxaca or mozzarella cheese: Melts to perfect gooeyness, pulling everything together.
- Diced white onion: For topping—adds fresh, lively crunch to the finished pizza.
- Chopped fresh cilantro: Brings a pop of color and herbal zest right at the end.
- Lime wedges: A final squeeze that wakes up every flavor for the ultimate finish.
How to Make Birria Quesadilla Pizza
Step 1: Toast and Soak Your Chiles
Start by bringing out all the depth from your dried guajillo and ancho chiles. Toasting them in a dry skillet for just a minute or two makes their natural oils release and boosts that signature smokiness. Once they’re fragrant, soak them in hot water to soften—this step is the secret behind a silky, flavorful birria sauce.
Step 2: Blend the Birria Sauce
Now, gather your softened chiles along with the onion, garlic, chipotle, adobo, cumin, oregano, cloves, salt, pepper, apple cider vinegar, and 1 cup of beef broth. Toss everything into your blender and blend until completely smooth. You’re looking for a deep red, velvety sauce packed with rich, earthy spice—the heart of your Birria Quesadilla Pizza!
Step 3: Braise the Beef
In a large pot or Dutch oven, add your chunks of beef, the sauce from the blender, cinnamon stick, bay leaves, and the rest of the beef broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 3 hours. By the end, your beef should be fall-apart tender, practically begging to be shredded. This is where all that flavor magic happens.
Step 4: Shred and Soak
Once your beef is cooked, remove it with a slotted spoon and shred it into irresistible strands. Return it to the flavorful consommé so every piece gets a juicy soak. This step keeps the meat ultra-moist and intensifies every savory bite of the Birria Quesadilla Pizza.
Step 5: Assemble and Cook the Quesadilla Pizza
Brush a large skillet or griddle with a little oil, then lay down a flour tortilla. Sprinkle cheese across the base, add plenty of that glorious shredded birria, and top with a second tortilla. Cook until golden and crisp—then flip, adding more oil if needed so both sides get beautifully crunchy. Once the cheese is melted and oozy, it’s ready for the finishing touches.
Step 6: Top Pizza Style and Serve
Transfer your quesadilla pizza to a cutting board. Top with even more cheese, a generous shower of diced onion and cilantro, and a drizzle of consommé or an extra scoop of shredded beef for stunning pizza vibes. Cut into wedges, pile them up, and serve hot alongside lime wedges for that final citrusy zing.
How to Serve Birria Quesadilla Pizza
Garnishes
Don’t hold back when it comes to garnishing your Birria Quesadilla Pizza! Think freshly diced white onion for crunch, chopped cilantro for herby freshness, and a squeeze of lime to brighten every bite. If you like extra heat, scatter on some sliced jalapeños or pickled red onions—the added kick is seriously addictive.
Side Dishes
This pizza loves company, so why not serve it with a bowl of the warm consommé for delicious dunking? Mexican rice, charro beans, or even a cool, zesty slaw all make wonderful sidekicks to round out your meal. Don’t forget a pile of tortilla chips or a quick guacamole—everyone will find something to scoop up.
Creative Ways to Present
Take your Birria Quesadilla Pizza game up a notch with fun, shareable presentations! Try serving mini pizza wedges arranged on a wooden board for a party-ready appetizer, or let guests top their own with colorful bowls of onions, cilantro, and salsa. Feeling playful? Stack cut slices like pizza nachos with a sprinkling of cheese and a quick broil for table-grabbing flair.
Make Ahead and Storage
Storing Leftovers
Made a few too many Birria Quesadilla Pizza slices? No worries! Store cooled leftovers in an airtight container in the fridge for up to three days. Separate each layer with a bit of parchment for easy reheating and less sticking. The flavors actually deepen overnight, so next-day bites can be even tastier.
Freezing
If you want to get ahead, the braised birria beef freezes beautifully. Cool the meat and its consommé, then stash in freezer-safe containers for up to two months. When pizza night rolls around, just thaw in the fridge overnight and assemble your quesadilla pizzas as usual—so easy!
Reheating
For maximum crispiness, reheat Birria Quesadilla Pizza slices on a skillet over medium heat, flipping until warmed through and the edges are crunchy again. A toaster oven or air fryer will also do the trick. Microwave in a pinch, but you might lose some of that signature golden texture.
FAQs
What’s the difference between birria tacos and Birria Quesadilla Pizza?
Birria tacos are folded tortillas stuffed with birria beef and often dipped in consommé before cooking. Birria Quesadilla Pizza takes that delicious meat and cheese and layers it between tortillas, then tops and slices it like a classic pizza for maximum sharing and fun.
Can I use a different type Main Course
Definitely! Oaxaca and mozzarella are melty favorites, but Monterey Jack, pepper jack, or a Mexican cheese blend work awesome as well. The key is to use something that melts beautifully and helps hold all the delicious fillings together.
Is Birria Quesadilla Pizza spicy?
The base recipe has a gentle warmth from the chiles and chipotle, but it’s not fiery. For extra spice, add an extra chipotle or toss in some sliced jalapeños. Prefer things milder? Remove the seeds from all your chiles and skip the extra spicy add-ins.
Can this be made dairy-free?
Absolutely! Use your favorite non-dairy cheese alternative—just choose one that melts well for the authentic ooey-gooey quesadilla pizza experience. All the other ingredients are naturally dairy-free.
How far in advance can I make the birria meat?
You can make the birria beef up to two days ahead of time and store it in the refrigerator, consommé and all. It’s a huge time-saver for parties or busy weeknights—and the flavors only get better with a little rest.
Final Thoughts
If you love sharing bold, crave-worthy dishes, Birria Quesadilla Pizza is pure magic. Whether you’re cooking for friends, family, or just yourself, this recipe guarantees satisfied smiles and empty plates. Try it out and savor every saucy, cheesy slice—you just might have found your new favorite comfort food!
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Birria Quesadilla Pizza Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 4 large quesadilla pizzas (serves 6–8)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Indulge in the ultimate fusion of flavors with this Birria Quesadilla Pizza recipe. A tantalizing blend of traditional birria beef, gooey cheese, and zesty toppings on a crispy tortilla base, this dish is sure to be a hit at any gathering.
Ingredients
For the Birria Beef:
- 2 pounds beef chuck roast (cut into chunks)
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 1 small white onion (quartered)
- 4 cloves garlic
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
For the Quesadilla Pizza:
- 8 large flour tortillas
- 2 tablespoons vegetable oil (for cooking)
- 3 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup diced white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- To Prepare the Birria Beef: Toast the guajillo and ancho chiles, then blend with onion, garlic, chipotle pepper, spices, vinegar, and broth. Cook beef with the sauce until tender.
- To Assemble the Quesadilla Pizza: Cook tortillas with cheese and shredded birria in a skillet until crispy. Top with more cheese, onions, cilantro, and consommé or beef for a ‘pizza’ finish.
Notes
- You can prepare the birria meat in advance and refrigerate or freeze it.
- Use pre-shredded cheese for convenience, though freshly shredded melts better.
- Add jalapeños or pickled red onions for extra kick.
Nutrition
- Serving Size: 2 slices
- Calories: 560
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
