Begin by gathering all your ingredients. If you haven’t already, prepare the birria meat and broth using the recipes provided. Shred the birria meat and set it aside. Grate the Oaxaca cheese and slice the jalapeño.
Place a large skillet over medium heat and add the 2 tablespoons of butter. Allow the butter to melt and bubble slightly, coating the bottom of the skillet.
On one half of each flour tortilla, layer the shredded birria meat, a generous sprinkle of Oaxaca cheese, and a few slices of jalapeño. Drizzle 1/4 cup of birria broth evenly over the cheese and meat to keep everything moist and flavorful.
Carefully fold the tortilla in half to cover the filling. Place the folded quesadilla in the skillet and cook for about 3-4 minutes, or until the bottom is golden brown and crispy.
Using a spatula, gently flip the quesadilla to cook the other side. Cook for an additional 3-4 minutes, allowing the cheese to melt and the tortilla to become crispy.
Once both sides are beautifully golden and crispy, remove the quesadilla from the skillet. Cut it into wedges and serve hot with extra birria broth for dipping. Enjoy your delightful birria quesadillas!
