Barbacoa Quesadillas

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:

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.