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Bean and Birria Quesadillas
A flavor-packed twist on birria begins with rich birria-braised pot roast and Bush’s Best® Chili Magic® Chili Starter. Spoon over mozzarella and pepper jack cheese and griddle to melty, golden-brown perfection. Cut into wedges for dipping and serve with white onion, cilantro, and a side of consommé. Ready to share or enjoy as a meal.
- Prep Time
30 Mins
- Cook Time
10 Mins
- Serves
12
INGREDIENTS
Pot Roast Chili
- 6 lb pot roast, braised, lightly shredded
- 4 lb Bush’s Best® Chili Magic® Chili Starter
- 14 oz tomatoes, crushed
Consommé
- 3 cups water
- 4 Tbsp birria paste
Quesadillas
- 12 each 10-inch flour tortillas
- 3 lb mozzarella cheese, shredded
- 3 lb pepper jack cheese, shredded𠊁 recipe pot roast chili
- 4 each limes, cut into 6 wedges each
- ⅔ cup white onion, finely diced
- ⅔ cup cilantro, fresh, chopped
INGREDIENTS
Pot Roast Chili
- 6 lb pot roast, braised, lightly shredded
- 4 lb Bush’s Best® Chili Magic® Chili Starter
- 14 oz tomatoes, crushed
Consommé
- 3 cups water
- 4 Tbsp birria paste
Quesadillas
- 12 each 10-inch flour tortillas
- 3 lb mozzarella cheese, shredded
- 3 lb pepper jack cheese, shredded𠊁 recipe pot roast chili
- 4 each limes, cut into 6 wedges each
- ⅔ cup white onion, finely diced
- ⅔ cup cilantro, fresh, chopped
DIRECTIONS
- POT ROAST CHILI: Warm a medium sized heavy-bottom pot. Add braised pot roast, Chili Magic® and crushed tomatoes and bring to a simmer. Cook about 15 minutes on medium-high heat, stirring occasionally. Remove from heat and hold warm.
- CONSOMMÉ: Heat water with birria paste. Whisk to incorporate. Taste to check the seasoning. Hold warm.
- QUESADILLAS: Preheat griddle to medium-high heat.
- Place a sprinkle of mozzarella and pepper jack on half of one tortilla. Spoon pot roast chili over cheese and spread evenly. Top with another ¼ cup blend of both cheeses.
- Fold tortilla in half, making sure filling is evenly spread out.
- Griddle until cheese is melted and tortilla is golden brown on both sides, about 4-5 minutes.
- Remove from griddle, cut into quarters and serve immediately. Plate with 2 lime wedges and a small dipping cup filled with 2 oz warmed consommé sprinkled with chopped onion and cilantro.
