Scale

4 large flour tortillas

2.5 cups shredded birria beef (slow-cooked beef in chili broth)

2.5 cups shredded mozzarella or Oaxaca cheese

1/2 cup birria consommé (for brushing & dipping)

1 tbsp oil or butter

Optional: diced onions, fresh cilantro, lime wedges

Heat a large skillet or griddle. Lightly oil the surface.

Place one tortilla down, add a generous layer of cheese and birria, then top with another tortilla.

Press and cook each side for 3–4 minutes until crispy and golden.

Brush with birria consommé for color and flavor.

Transfer to a board, slice like a pizza, and serve hot with dipping consommé and toppings of choice.

Pro tip: Stack two quesadillas to make a pizza “pie” and bake for 5 minutes at 400°F for that melty, cheesy center.