Blackstone Birria Breakfast Quesadillas
You won’t want to miss out on this easy recipe for Blackstone Birria Breakfast Quesadillas!
I do these meal prep series that usually start on the griddle and I share a few meals with what to make using the prepped ingredients… but this one is a little different.
It starts with a BIG Crock Pot of birria and I’m sharing 4 meals to make with the birria on your Blackstone griddle, starting with these quesadillas.
Here is my Slow Cooker Birria Recipes, you could also use a preseasoned store-bought birria or birria bomb to make it even easier!
How to make Blackstone Birria Breakfast Quesadillas
Since the birria was already cooked and ready to go, this meal took just minutes.
Start by preheating your Blackstone or flat top griddle to medium low.
My grandon was my helper with scrambling some eggs.
Then dip some tortillas into the birria liquid or broth and onto the oiled griddle.
Add some cheese and the scrambled eggs.
Next pile on the birria meat, cilantro, and more cheese.
And top each with another dipped tortilla.
Cook them for a few minutes per side until the tortilla is golden and the cheese is melty.
My grandson was pretty proud of our Blackstone Birria Breakfast Quesadillas 🙂
I drizzled some hot sauce and a store-bought cilantro lime sauce over top.
If you like Blackstone Birria Breakfast Quesadillas, you might also like these recipes…
Blackstone Caramelized Onions and Bacon
A meal planning series with MANY meals you can make with caramelized onions and bacon!!
Blackstone Meal Prep Teriyaki Chicken Steak & Mushrooms
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Blackstone Birria Breakfast Quesadillas
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 4 to 6 eggs
- 3 tablespoons milk
- kosher salt, pepper, seasoning blend of choice (I used my Blackstone Hatch Chile and Cheddar seasoning)
- 1 tablespoon butter
- cooking oil of choice
- 8 street taco or soft taco size flour or corn tortillas (mine were low carb)
- 1/4 cup broth/ liquid from birria
- 1 1/2 cups shredded cheese of choice
- 1 cup birria meat (recipe in post above for my homemade slow cooker birria)
- 1/2 cup chopped cilantro
- Optional: hot sauce, taco sauce, pickled red onions
Instructions
- Crack the eggs in a bowl, add milk, kosher salt, pepper, and seasoning blend of choice. Beat with a fork.
- Preheat griddle to medium low. Add butter and once melted slowly pour the eggs. Cook on the griddle, scrambling with spatulas, about 3 minutes and scoot to edge of griddle.
- Scrape griddle clean if needed. Add cooking oil of choice, dip 4 tortillas into the birria broth and place on griddle. Add cheese, birria meat, cilantro, more cheese, and dip 4 remaining tortillas into the birria broth and add them to top each quesadilla.
- Cook 2 to 3 minutes per side, remove once tortillas are golden and cheese is melted. Serve with hot sauce, taco sauce, and/or pickled red onions if desired.Note: I cut mine in half, put in a covered container, and reheated for breakfast througout the week.
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