Description
A recipe for a savory grilled cheese sandwich filled with shredded chicken cooked in birria consommé.
Ingredients
Scale
- 1 cup shredded cooked chicken
- 1/2 cup birria consommé (strained)
- 4 slices Monterey Jack cheese
- 4 slices Oaxaca cheese
- 2 tablespoons butter, softened
- 4 slices sourdough bread
- 1/4 cup chopped white onion (for dipping)
- 2 tablespoons chopped cilantro (for dipping)
- Lime wedges (for serving)
Instructions
- In a small bowl, mix the shredded chicken with 1/4 cup of the birria consommé. Let it sit for 5 minutes to absorb the liquid.
- Heat a large skillet or griddle over medium heat.
- Butter one side of each slice of bread.
- Place two slices of bread, butter-side down, in the skillet.
- Layer two slices of Monterey Jack cheese and two slices of Oaxaca cheese on top of the bread in the skillet.
- Divide the seasoned chicken mixture evenly over the cheese layers.
- Top with the remaining two slices of bread, butter-side up.
- Grill for 3 to 4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is fully melted.
- Remove the sandwiches from the skillet and slice them in half diagonally.
- Mix the chopped onion and cilantro together.
- Serve the sandwiches immediately with the remaining birria consommé for dipping, topped with the onion and cilantro mixture, and a lime wedge.
Notes
- You can use leftover rotisserie chicken for the shredded chicken component.
- If you do not have Oaxaca cheese, substitute with mozzarella or provolone.
- For extra flavor, dip the bread lightly in the consommé before buttering and grilling.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3
- Sodium: 950
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 120
Keywords: Chicken Birria, Grilled Cheese, Quesabirria, Mexican Sandwich, Comfort Food