These Barbacoa Quesadillas are so easy to make and incredibly delicious. Tender, slow-cooked barbacoa meat and melted sharp white cheddar cheese are folded between golden tortillas. You are going to love these easy-to-make beef tacos—they are perfect for your next taco Tuesday or weeknight dinner.
My Dutch Oven Barbacoa is one of the most popular recipes on the site—and for good reason! The beef braises in the Dutch oven for hours, leaving you with juicy, succulent, and super flavorful meat. The thing is, you will have a lot of meat, and one of my favorite ways to enjoy it is by making these barbacoa beef quesadillas. They're super quick to make, taste amazing, and they're perfect for using up leftovers.
If you are looking for more Mexican-inspired recipes, check out my Barbacoa Tacos, Grilled Shimp And Mango Tacos, Mexican Street Corn Pasta Salad, or Mango Habanero Salsa.
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Why You’ll Love This Recipe
- Great Way To Use Up Leftovers: When you make Dutch Oven Barbacoa, you are bound to have leftovers, and this recipe is great when you need to clean out the fridge.
- Quick And Easy: Once you have made the Barbacoa, assembling the quesadillas takes no time at all! It’s perfect for a quick lunch during a busy day.
- Family Friendly: The whole family will love this recipe. They are ooey gooey, and oh so flavorful! Add your favorite toppings to make it extra special.
Ingredients
- Gluten-Free Tortillas: To keep this recipe gluten-free, you will want to avoid using a flour tortilla. Thankfully there are many good quality gluten-free tortillas on the market. My favorite is Siete Almond Flour Tortillas, which you can pick up at Costco! If you enjoy corn, you could also make these using corn tortillas, just be sure to read the label and find a brand that uses non-GMO corn. We love the corn tortillas made by Vista Hermosa.
- White Cheddar Cheese: If possible look for raw cheddar cheese from grass-fed cows. Raw cheddar is typically easier to digest and is also packed with nutrients. If you don't have white cheddar cheese you can also use any of these white cheddar cheese substitutes.
- Barbacoa: Barbacoa is the star of the show. Prepare your beef barbacoa in advance using a slow cooker or Dutch oven, and just remove it from the fridge when you are ready to assemble.
- Avacado Oil: Avacado Oil, is perfect as it does not have flavor, and helps the tortillas crisp up nicely.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Put An Egg On It: Turn this into a breakfast delight. Top with a fried egg!
- Jalapeño and Cream Cheese Surprise: If you enjoy a bit of heat, layer thin slices of pickled jalapeños and a smear of cream cheese in your quesadilla. The creaminess of the cheese tempers the spice, resulting in a balanced and flavorful combination.
- Mango Avocado: Combine the creamy goodness of avocado slices with the sweetness of ripe mango chunks. The creamy and buttery avocado balances the sweet and juicy mango, creating a blend of flavors that contrasts with the savory barbacoa.
- Extra Smoky: Infuse with a smoky kick by spreading a layer of chipotle sauce on your tortilla before adding the cheese and shredded beef. This variation brings a subtle heat and a depth of flavor that pairs wonderfully with the meat.
How To Make Beef Barbacoa Quesadillas
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Heat your cast iron skillet over medium heat or medium low heat. Lightly coat your cast iron skillet with avocado oil.
Step 2. Place your tortilla on the skillet and top the tortilla with cheese.
Step 3. Once the cheese starts to melt add the prepared beef on top of the melted cheese.
Step 4. Fold the other half of the tortilla over the barbacoa and cheese and gently press down with a spatula.
Step 5. Cook until the tortilla starts to brown and the cheese melts. Flip once and cook on the other side until golden brown.
Step 6. Remove from the skillet and allow to cool for 5 minutes before slicing. Add your favorite toppings, and a squeeze of lime juice and enjoy.
Expert Tips And Notes
- Choose Quality Ingredients: I say this a lot, but the quality of ingredients you use will have a huge impact on your overall dish. High-quality, minimally processed ingredients not only taste better, but they are better for you. When preparing the Barbacoa, try to get a chuck roast that is grass-fed.
- Keep The Heat Low: It can be tempting to crank up the heat on your cast iron skillet in order to melt the cheese, but you run the risk of burning the tortilla before the cheese has time to melt. If you want to speed up the process, you can cover the skillet to help the cheese melt.
- Don’t Overstuff: We all want to stuff our quesadillas to the rim, but mindful stuffing is key! Overstuffing can lead to difficulty flipping and uneven cooking. Aim for a balanced ratio of barbacoa, and cheese.
Serving Suggestions For Quesadillas de Barbacoa
- Sour Cream
- Easy Creamy Guacamole
- Quick Pickled Red Onions
- Cilantro
- Green Onions
- Pico de Gallo
- Mango Habanero Salsa
- Mexican Rice
- Refried Beans
- Salad
Storage And Reheating
- Storage: If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days.
- Reheating: Place in an oven save container and heat in the oven at 250 degrees for 5-7 minutes.
Recipe FAQs
While barbacoa can be made from different types of meat, beef is one of the most popular choices. The cut of beef used for barbacoa is often from the more flavorful and tender parts of the animal, such as the cheeks, and head, or the beef's more fibrous regions like the chest or brisket.
This recipe is gluten-free, but you will need to look at the ingredients of your tortillas, and also make sure all ingredients used to cook the meat are also gluten-free.
You may want to opt for using oil vs. butter. Butter contains water which may make your tortillas a bit soggy. On the other hand, cooking them in olive oil or avocado oil will help develop that crispy texture that we love.
You will want to use a super melty cheese like Monterey Jack, Oaxaca, Cheddar, Queso Fresco, or Mozzarella are all great options.
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Barbacoa Quesadillas Recipe
Ingredients
- 4 Gluten-Free Tortillas Siete
- 2 cups White Cheddar Cheese Grass-Fed
- 2 cups Barbacoa
- Avacado Oil
Instructions
- Heat your cast iron skillet over medium low heat.
- Lightly coat your cast iron skillet with avocado oil.
- Place your tortilla on the skillet and top the tortilla with cheese.
- Once the cheese starts to melt add the barbacoa beef on top of the melted cheese.
- Fold the other half of the tortilla over the barbacoa and cheese and gently press down with a spatula.
- Cook until the tortilla starts to brown and the cheese melts. Flip once and cook on the other side.
- Remove from the skillet and allow to cool for 5 minutes before slicing. Add your favorite toppings, and a squeeze of lime juice and enjoy.
Notes
- Choose Quality Ingredients: I say this a lot, but the quality of ingredients you use will have a huge impact on your overall dish. High-quality, minimally processed ingredients not only taste better, but they are better for you. When preparing the Barbacoa, try to get a chuck roast that is grass-fed.
- Keep The Heat Low: It can be tempting to crank up the heat on your cast iron skillet in order to melt the cheese, but you run the risk of burning the tortilla before the cheese has time to melt. If you want to speed up the process, you can cover the skillet to help the cheese melt.
- Don’t Overstuff: We all want to stuff our quesadillas to the rim, but mindful stuffing is key! Overstuffing can lead to difficulty flipping and uneven cooking. Aim for a balanced ratio of barbacoa, and cheese.
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