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Birria Grilled Cheese: Easy, Delicious Melt Recipe

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Enjoy this birria grilled cheese featuring slow cooked shredded beef with melty cheeses and fresh cilantro in a crispy Texas toast. Perfect for a homemade birria cheese sandwich with a dipping sauce. It’s a delicious and easy quesabirria grilled cheese recipe.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 3 pounds chuck roast
  • 1 tablespoon beef bouillon powder or 1 bouillon cube
  • 1 can 28 ounces enchilada sauce red
  • ½ cup 1 stick 113 g unsalted butter divided
  • 20 slices Texas toast
  • 1 medium white onion finely diced divided
  • 2½ cups 305 g queso fresco divided
  • 2½ cups 282.5 g mozzarella cheese shredded divided
  • 2 teaspoons chopped cilantro divided

Instructions

  1. Heat oil in a large cast-iron skillet over medium-high heat until shimmering.
  2. Brown the chuck roast for 3 to 5 minutes on each side until nicely seared.
  3. Transfer the meat to a crockpot and pour the enchilada sauce over it, then add the bouillon powder on top.
  4. Cover and let it slow cook on low for 10 hours until the beef becomes tender and easy to shred.
  5. Remove the beef and shred it well with two forks, then put the shredded meat back into the cooker juices.
  6. Preheat a skillet over medium-high heat to prepare the grilled cheese sandwiches.
  7. Spread butter on one side of each bread slice.
  8. Place the bread buttered side down in the skillet, then add ½ cup shredded beef, 1 tablespoon diced white onion, ¼ cup queso fresco, ¼ cup mozzarella, and a sprinkle of cilantro before topping with another buttered slice of bread.
  9. Cook on medium-low heat for 5 to 7 minutes until golden, then flip and cook the other side for another 5 to 7 minutes to melt cheese and crisp the bread.
  10. Remove carefully with a spatula and serve with leftover slow cooker juices for dipping.

Notes

  • If you have premade shredded beef birria, assembling and cooking these sandwiches only takes about 20 minutes

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