Blackstone Birria Breakfast Quesadillas
Blackstone Birria Breakfast Quesadillas is a fun griddle recipe using slow cooked birria as a tasty breakfast quesadilla perfect for meal prep!
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.