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Ultimate Crispy ASMR Cheese Pull Quesadilla Recipe for Perfect Birria Consommé Dip

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A crispy, cheesy quesadilla paired with rich, slow-simmered birria consommé for dipping, delivering a perfect blend of textures and bold Mexican flavors in under 30 minutes.

Ingredients

  • Flour tortillas (10-inch size works best for folding and crisping)
  • Shredded Oaxaca cheese (or mozzarella for that perfect melt and stretch)
  • Shredded Chihuahua cheese (adds a mild, creamy tang)
  • Cooked birria beef, shredded (leftover birria or store-bought works fine)
  • Butter or oil for frying (unsalted butter preferred for golden crust)
  • Chopped fresh cilantro (optional)
  • Thinly sliced white onion (for topping or mixing inside)
  • Beef bones or beef chuck roast (for the rich broth base)
  • Dried guajillo chilies (de-seeded for mild heat)
  • Dried ancho chilies (adds smokiness)
  • White onion, quartered
  • Garlic cloves (4-5, smashed)
  • Tomato (fresh or canned, for subtle acidity)
  • Bay leaves (2-3 for depth)
  • Ground cumin
  • Dried oregano (Mexican oregano preferred)
  • Salt and pepper to taste
  • Apple cider vinegar (a splash to brighten flavors)
  • Water or beef broth (to simmer)

Instructions

  1. Prepare the Birria Consommé: Soak dried guajillo and ancho chilies in hot water for about 15 minutes until soft.
  2. Roughly chop onion, tomato, and smash garlic cloves.
  3. In a blender, combine softened chilies, chopped onion, tomato, garlic, cumin, oregano, and a splash of apple cider vinegar. Blend until smooth, adding soaking water if needed.
  4. In a large pot or Dutch oven, brown beef bones or chuck roast on all sides over medium-high heat, about 5-7 minutes per side.
  5. Pour chili puree over beef, add bay leaves, salt, pepper, and enough water or beef broth to cover meat. Bring to boil, then reduce heat and simmer partially covered for 3-4 hours until beef is tender.
  6. Remove beef and shred finely using two forks. Strain consommé through a fine sieve to remove solids and set aside clear broth for dipping.
  7. Assemble Quesadillas: Heat skillet over medium heat and melt butter or add oil for crisping.
  8. Place one tortilla in pan, sprinkle shredded Oaxaca and Chihuahua cheeses evenly, add shredded birria beef, chopped onion, and cilantro if desired.
  9. Top with another layer of cheese, then place a second tortilla over it or fold the single tortilla in half.
  10. Cook for 3-4 minutes per side, pressing gently with spatula, until tortilla is golden brown and cheese is melted.
  11. Remove from skillet and let rest for a minute before cutting into wedges to maximize cheese pull.
  12. Serve immediately with warm birria consommé on the side for dipping.

Notes

Use a combination of Oaxaca and Chihuahua cheeses for best melt and stretch. Cook quesadillas on medium heat to avoid burning. Let quesadilla rest for 30 seconds before slicing for cleaner cheese pull. Keep consommé hot while cooking quesadillas. For gluten-free, use corn tortillas. For dairy-free, use vegan cheese blends. Reheat quesadillas in skillet or air fryer to maintain crispness.

Nutrition

Keywords: quesadilla, birria consommé, cheese pull, crispy quesadilla, Mexican recipe, birria dip, comfort food, ASMR food

Find it online: https://forkifyfun.com/ultimate-crispy-asmr-cheese-pull-quesadilla-recipe-for-perfect-birria-consomm-e-dip/