RecipesLunch
Lunch
Chicken Birria Quesadillas
The same red chilli broth and dip-then-crisp trick, built on chicken thigh for a quicker braise and a lighter plate. Tortillas dip into the consomme, fold around shredded chicken and melted cheese, and crisp stained red in the pan. A cup of the broth on the side for dunking.
- Serves
- 3
- Prep
- 20min
- Cook
- 70min
- Total
- 90min
Programs: Muscle Gain, Lean Bulk and Recomp, Maintenance, Cholesterol
Per serving
- Calories
- 780kcal
- Protein
- 55.7g
- Carbs
- 98.8g
- Fat
- 18.6g
- Fibre
- 7g
01
Ingredients
For 3 servings · MetricUS
- 500gboneless skinless chicken thighsone pack
- 3dried guajillo chilliesstems and seeds removed
- 2dried ancho chilliesstems and seeds removed
- 400mlchicken stockhot
- 400gchopped tomatoesone tin
- 1onion, quartered
- 4 clovesgarlic
- 1 tbsptomato puree
- 1 tspground cumin
- 1 tspdried oregano
- 1 tspsmoked paprika
- 1bay leaf
- 1 tbspcider vinegar
- 6medium tortillas
- 120glight mozzarellagrated
- 1 tbspolive oil
- salt and black pepperto taste
- 1.1 lbboneless skinless chicken thighsone pack
- 3dried guajillo chilesstems and seeds removed
- 2dried ancho chilesstems and seeds removed
- 1½ cupschicken brothhot
- 14 ozcrushed tomatoesone can
- 1onion, quartered
- 4 clovesgarlic
- 1 tbsptomato paste
- 1 tspground cumin
- 1 tspdried oregano
- 1 tspsmoked paprika
- 1bay leaf
- 1 tbspapple cider vinegar
- 6medium flour tortillas
- 4 ozlight mozzarellashredded
- 1 tbspolive oil
- salt and black pepperto taste
02
Method
Prepare the chillies.
Tear the stems off the dried chillies and shake out the seeds.
Put the chillies in a bowl, cover with boiling water and leave to soften for 15 minutes.
Make the adobo.
Drain the chillies and drop them in a blender with the tomatoes, onion, garlic, tomato puree, cumin, oregano, paprika, vinegar and a good pinch of salt.
Blend to a smooth adobo.
Brown the chicken.
Season the chicken with salt and pepper.
Heat the oil in a heavy pan or casserole over a medium-high heat and brown the thighs for a couple of minutes each side.
Braise.
Pour in the adobo and the hot stock, add the bay leaf, and bring to a simmer.
Cover and cook for 45 to 55 minutes, until the chicken shreds easily with a fork.
Shred the chicken and make the consomme.
Lift the chicken out and shred it with two forks.
Skim any fat off the top of the broth so the consomme is lean.
Toss the shredded chicken with a few spoons of the broth to keep it moist, and keep the rest of the consomme hot for dipping.
Build and cook the quesadillas.
Set a large pan over a medium heat. Dip one tortilla into the red consomme so one side is coated, then lay it wet side down in the dry pan.
Scatter a sixth of the cheese over half the tortilla, spoon on a sixth of the chicken, add a little more cheese, then fold over into a half-moon.
Press down and cook for 2 to 3 minutes each side until the tortilla is crisp and stained red and the cheese has melted. Repeat for the rest.
Assembly and serving.
Cut each quesadilla into wedges.
Serve two folded quesadillas per person with a small cup of the hot consomme for dipping.