Loaded Cheese Pull Quesadilla

Name: Loaded Cheese Pull Quesadilla
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 Large flour tortillas; 1.5 cups Oaxaca cheese; 1.5 cups Low-moisture mozzarella; 1 cup Braised birria meat; 2 tbsp Fresh cilantro

Two tortillas stuffed with steak, three cheeses, chile crisp.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 25m
Serves: 6
Level: Hard

Ingredients

6servings

Large flour tortillas4
Oaxaca cheese1 ½ cups
Low-moisture mozzarella1 ½ cups
Braised birria meat1 cup
Fresh cilantro2 tbsp

Instructions

1
Arrange & plate
Place a large tortilla in a dry, medium-low skillet.
2
Braise low
Pile an excessive amount of both oaxaca and mozzarella cheeses, the braised meat, and cilantro.
3
Top & garnish
Top with a second tortilla.
4
Slice & serve
Cook slowly, flipping only once, allowing the heat to penetrate the core without burning the exterior, until the cheeses achieve maximum elasticity for a dramatic pull when sliced.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 3 of 4 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Dutch oven

Heavy walls and a tight lid hold a low, even simmer for hours without scorching the bottom.

Also useful here

Cast iron skillet — Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.
Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

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