Grammy's Kitchen · Quesadillas · Birria Quesadillas
One of 80 quesadillas recipes we measured
from www.chilipeppermadness.com
5 cooks on www.chilipeppermadness.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 2% |
| salt | 1% | 0% |
| aromatics | 8% | 6% |
| vegetables and beans | 91% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 75 g | 5 ancho peppers |
| 5 guajillo peppers | |
| 5 g | 2-3 chiles de arbol (optional for spicier) |
| 14 g | 1 tablespoon vegetable oil |
| 150 g | 1 large white onion (chopped) |
| 1233 g | 3 large tomatoes (chopped) |
| 15 g | 5 cloves garlic (chopped) |
| 4 g | 1 tablespoon Mexican oregano |
| 18 g | 1 tablespoon sea salt (or to taste) |
| 3 g | 1 teaspoon cinnamon |
| 2 g | 1 teaspoon cumin |
| 2 g | 1 teaspoon ground ginger |
| 2 g | 1 teaspoon black pepper |
| 120 g | 1/2 cup apple cider vinegar |
| 822 g | 2 large roasted tomatoes (chopped) |
| 960 g | 4 cups beef stock (separated) |
| 1814 g | 4 pound boneless beef chuck (Or you can use beef shank or brisket - try with lamb shoulder. See Recipe Notes.) |
| 27 g | 2 tablespoons vegetable oil (or more as needed) |
| 16 flour tortillas (taco sized) | |
| 452 g | 4 cups shredded Mexican cheese (Use any melty cheese, like Oaxaca, Chihuahua, or Pepperjack, Monterrey Jack, etc) |
| Optional Extras. Chopped white or red onion, chopped cilantro, sliced jalapenos. |
Method: 14 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was absolutely the best. Was a big hit. Will definitely make again. Thanks Mike!!!” — a cook, 5.0★
“Restaurant quality delicious! Thanks so much, Mike. I love your recipes.” — a cook, 5.0★