Quesabirria Grilled Cheese
Gooey, savory grilled cheese sandwich with Monterey Jack cheese and shredded beef stuffed between two crisp slices of brioche, served with a cup of Beef Birria Broth for dipping. Finished with cilantro and lime.
Ingreadient
| 1 each | Bread, brioche, sliced |
| 2 each | Cheese, Monterey Jack, Sliced |
| 4 oz. | Beef, pot roast, cooked, shredded |
| 2 oz. | Onions, charred, |
| 1 each | Bread, brioche, sliced |
| 1 Tbsp | Butter, unsalted, softened |
| 6 oz. | Birria Broth |
| 1 each | Lime, wedge, garnish |
| 1/2 Tbsp | Cilantro, leaves, chopped, garnish |
Direction
- Butter top and bottom slices of bread.
- Place buttered side of the bottom slice of bread into a pre-heated flat top or sauté pan.
- Add one slice of cheese to the top of the bread.
- Top cheese with beef and onion, then add the last slice of cheese. Finish with top slice of bread.
- Once the bottom slice is golden brown and crispy, carefully flip the sandwich to crisp the other side and finish melting the cheese.
- Place the entire sandwich in a hot oven for 1-2 minutes if needed.
- Once the cheese is melted and the ingredients are heated through, carefully remove from the oven and cut in half.
- Place the cut sandwich in desired serviceware and sprinkle with cilantro.
- Add a cup of hot birria broth for dipping and serve immediately.
