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If you’re looking for the one of the best ways to enjoy shredded barbacoa beef, quesadillas are it. The combination of crispy corn tortillas, melty cheese, and tender flavorful beef makes them a crowd favorite. Top them with quick pickled radishes, and you’ve got something truly delicious.
I’ve made a lot of quesadillas in my kitchen, and the key to making them great is choosing the right cheese and using just the right amount of oil to crisp up the tortillas without making them greasy. After plenty of testing, I’ve found that a blend of Monterey Jack and queso fresco gives the best balance of melty texture and just a little bite.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips.
What You Need for These Quesadillas
A great quesadilla doesn’t need a long list of ingredients, but the ones you use matter.
- Corn Tortillas – They crisp up beautifully and hold their structure better than flour tortillas. If you prefer flour tortillas, they’ll work too, but expect a softer texture.
- Melty Cheese – Monterey Jack, queso fresco, or a Mexican blend all work great. A mix of cheeses gives the best flavor.
- Shredded Barbacoa Beef – Since the beef is already well-seasoned, it keeps the filling simple while packing in tons of flavor.
Exact quantities are listed in the recipe card below. The recipe card also allows you to easily scale the recipe, and ingredient amounts will automatically adjust.
How to Make Barbacoa Quesadillas
Always refer to the recipe card below, but here’s a high-level look at the process:
1. Lightly oil the tortillas – This ensures a crispy texture without excess grease. Be sure to preheat the pan for a long time so that it is heated through evenly.
2. Assemble the quesadillas – Layer cheese, shredded barbacoa, and a little more cheese before topping with another tortilla.
3. Cook until golden brown – A hot griddle or skillet is key for getting the tortillas crisp while the cheese melts perfectly. Flip once and cook until both sides are golden.
4. Serve with toppings – Pickled radishes add the perfect pop of flavor to balance out the richness of the cheese and beef, but there are many other options that work.
Learn From Me: Quesadilla Making Tips
We make quesadillas on the regular. Through trial and error, I’ve learned a few tricks to make these the best they can be:
- Use just a little oil – A thin layer is all you need to get that crispy texture without making the tortillas greasy.
- Shred your own cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
- Don’t rush the cook time – Keep the heat at medium-high so the tortillas crisp up slowly while the cheese melts completely.
- Choose the right grill pan – A cast iron pan is my recommendation, but a stainless steal skillet or a Blackstone griddle also work really well.
What to Serve with Barbacoa Quesadillas
These are incredibly satisfying on their own, but if you want to round out the meal, here are some great options:
- Pickled Radishes – The acidity cuts through the richness and adds a fresh, crunchy bite.
- Pico de Gallo – A fresh, bright contrast to the richness of the beef.
- Sour Cream or Crema – Adds a cool, creamy element.
- Charro Beans and Cilantro Lime Rice – Makes it a full meal.
- A Side of Birria Consomé – If you love dipping quesadillas, this is an amazing addition.
These quesadillas bring together everything you love about barbacoa in a perfectly melty, handheld package. Once you try them, you’ll see why they’ve become a favorite in my kitchen.
And if you love this recipe, you’ll definitely want to try my Chipotle Chicken Quesadillas.
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Equipment
Ingredients
- 16 corn tortillas
- 1 pound Barbacoa beef
- 16 ounces shredded cheese any kind of a Mexican blend works (cheddar, pepper jack, etc)
- 1 tablespoon avocado oil or oil spray
Instructions
- Heat a griddle over medium high heat. Lightly coat of one of the 16 corn tortillas with a very thin layer of the 1 tablespoon avocado oil (that should be enough oil for all of the tortillas). Place the lightly oiled tortilla oil side down on the hot griddle.
- Add a sprinkle of the 16 ounces shredded cheese, then a small handful of the shredded 1 pound Barbacoa beef, then more cheese, and top with a second tortilla that has been lightly brushed with oil. When the bottom tortilla starts to turn golden brown and the cheese melts, flip it once. Repeat on the other side. It may take about about 3-4 minutes each side.
- Keep the quesadillas warm until you're ready to serve. Top them with pickled radishes, salsa, or sour cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes! One less stop at Chipotle on my way home from work if I had this cooking at home.
Recipe for chicken enchiladas please.
Are you asking for me to give you a chicken enchilada recipe?
I’ve never tried these but would be so good and the instapot would be time saving and convenient
Do you have a good red sauce recipe- chicken enchiladas ?
Why, as a matter of fact I do! https://selfproclaimedfoodie.com/authentic-red-chile-enchilada-sauce/
I would love to try this recipe for my grand kids. I think they would love them.
I have tried their tortillas. So good!
I love all your recipes and NEED to try this one!! I don’t have an InstaPot yet, but this might be the final push that makes me jump in!!
I have not tried this product… but my little ones love tortillas and call them roll ups. I know what I have to put on my shopping list now! 🙂 thanks!!
I would love to try some of the products!
Everyone I know has an instapot and I’ve been wanting to get one!