Description
Crispy one-pan quesadillas stuffed with cheesy birria-style shredded chicken, served with a quick dipping broth.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs (or breasts)
- 1 tablespoon neutral oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 to 2 chipotle peppers in adobo, minced plus 1 tablespoon adobo sauce
- 3 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 8 flour tortillas (8-inch)
- 3 cups shredded Mexican blend cheese (or Monterey Jack)
- 1/2 cup chopped cilantro
- 1/2 cup diced white onion
- Optional: pickled jalapeños
- For crispy dipping: 2 tablespoons reserved broth + 1 tablespoon oil (to brush tortillas)
Instructions
- Heat oil in a large pot or deep skillet over medium-high heat.
- Season chicken with salt and pepper, then sear 2 minutes per side.
- Add onion and cook 2 minutes, then add garlic and tomato paste for 30 seconds.
- Stir in chili powder, cumin, oregano, smoked paprika, cinnamon, chipotle, and adobo sauce for 30 seconds.
- Pour in chicken broth and apple cider vinegar.
- Bring to a boil, reduce to a simmer, cover, and cook 12 to 15 minutes until chicken is tender.
- Remove chicken, shred it, and return it to the pot.
- Simmer 2 minutes uncovered to slightly thicken, then taste and add lime juice.
- Remove 1 cup broth for dipping (consommé-style dip).
- Heat a large skillet over medium.
- Lightly brush one side of each tortilla with a little reserved broth mixed with oil.
- Place tortilla in skillet, broth-side down, add cheese, birria chicken, more cheese, then top with a second tortilla (broth-side up).
- Cook 2 to 3 minutes per side until deeply golden and crispy and cheese is melted.
- Repeat for remaining quesadillas.
- Slice and serve with dipping broth, cilantro, onion, and lime.
Notes
- For extra crisp, brush tortillas lightly with broth + oil before crisping.
- Use thighs for juicier chicken.
- Keep heat medium so tortillas brown without burning.
- Meal prep friendly: make chicken and broth ahead, crisp quesadillas fresh.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 620Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 13g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 42g
Keywords: Birria Chicken Quesadillas