Published: by Absolutely Recipes, in the Birds recipes category.

Chicken Birria Quesadilla Recipe.

Ingredients:

4 Large Flour Tortillas
1 Avocado (Mashed)
1/2 Head Lettuce (Shredded)
2 Cups Monterey Jack Cheese (Shredded)
4 Roma Tomatoes
1 Ancho Chile (Stem and Seeds Removed)
1 Guajillo Chile (Dried, Stems and Seeds Removed)
1 Pasilla Chile (Dried, Stems and Seeds Removed)
2 Arbol Chiles (Dried, , Stems and Seeds Removed)
3 Cups Water
2 Cups Chicken Broth
2 TBSP White Wine Vinegar
2 Cloves Garlic (Sliced)
1 1/2 TSP Salt
1 TSP Dried Oregano
1/2 TSP Ground Cumin
1/2 TSP Ground Black Pepper
1 White Onion (Thinly Sliced)
2 LBS Boneless Chicken Breasts
2 Bay Leaves

Recipe Instructions:

In a large pot over medium-high heat, bring the tomatoes, dried ancho Chile, dried guajillo Chile, dried pasilla Chile, and dried ?rbol chiles to a boil in the 3 cups of water.
Cover and reduce heat to low, allow to simmer for 10 minutes until tomatoes are completely cooked.
Remove from the heat and let cool to room temperature.
Process the tomatoes, dried chiles, and 2 cups of the cooking water in a blender until smooth.
Add the chicken broth, vinegar, garlic, salt, oregano, ground cumin, and black pepper.
Process until well combined.
Layer the sliced onion along the bottom of a slow cooker.
Place chicken on top of the onions.
Pour the Chile sauce over the chicken.
Top with the bay leaves.
Cover and cook over a low heat for 4 hours.
Remove bay leaves; shred chicken with two forks, set aside.
Heat a large skillet over medium-high heat, add 1/2 TSP of oil and spread around the bottom of the skillet.
Take one large flour tortilla and place it in the skillet, flip the tortilla every 10 seconds and watch for it to form air pockets.
When the air pockets begin to form in the tortilla, take a handful of grated cheese, sprinkle over the top of the tortilla, add shredded lettuce, mashed avocado and chicken birria meat, cover the skillet and turn heat to low.
Once the cheese begins to melt, fold the tortilla in half and flip.
Continue to cook for 30 seconds until the second side turns golden brown.
Remove the quesadilla from the pan and slice into 3 equal sections, serve warm.

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