Chicken Birria Grilled Cheese: A Delicious Twist on a Classic Favorite

Chicken Birria Grilled Cheese is a delightful fusion that brings together the rich flavors of traditional Mexican birria and the comforting appeal of a classic grilled cheese sandwich. This innovative dish has gained popularity in recent years, captivating food lovers with its unique combination of savory, tender chicken and gooey, melted cheese. The origins of birria can be traced back to the state of Jalisco, where it was traditionally made with goat meat, but today, chicken birria has emerged as a beloved alternative that many enjoy.

What makes Chicken Birria Grilled Cheese so irresistible is the perfect balance of taste and texture. The crispy, buttery exterior of the grilled cheese contrasts beautifully with the juicy, spiced chicken and the melty cheese inside. It’s a dish that not only satisfies your hunger but also warms your soul. Whether you’re looking for a quick weeknight dinner or a fun twist for your next gathering, Chicken Birria Grilled Cheese is sure to impress. Join me as we dive into this mouthwatering recipe that will have everyone asking for seconds!

Ingredients:

• For the Chicken Birria:
• 2 lbs boneless, skinless chicken thighs
• 4 cups chicken broth
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 medium onion, quartered
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar
• For the Grilled Cheese:
• 8 slices of sourdough bread
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• 4 tablespoons unsalted butter, softened
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Preparing the Chicken Birria

1. Start by preparing the dried chiles. In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning them frequently until they become fragrant. Be careful not to burn them.
2. Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they soften.
3. In a large pot, add the chicken thighs, chicken broth, quartered onion, minced garlic, ground cumin, dried oregano, ground cinnamon, salt, and pepper. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is tender and easily shreds with a fork.
5. While the chicken is cooking, drain the soaked chiles and place them in a blender. Add a cup of the cooking liquid from the pot, along with the apple cider vinegar. Blend until smooth.
6. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and pour the blended chile sauce over it. Stir to combine and let it simmer for an additional 10 minutes to allow the flavors to meld.

Preparing the Grilled Cheese

1. While the chicken birria is simmering, prepare the grilled cheese. Start by buttering one side of each slice of sourdough bread. Make sure to spread the butter evenly for a nice golden crust.
2. On the unbuttered side of four slices, layer a generous amount of Monterey Jack and cheddar cheese. You can mix the cheeses or layer them separately, depending on your preference.
3. Once the cheese is layered, add a spoonful of the chicken birria on top of the cheese. Make sure to include some of the sauce for added flavor and moisture.
4. Top the chicken with another layer of cheese, then place the remaining slices of bread on top, buttered side facing out.

Cooking the Grilled Cheese

1. Heat a large skillet or griddle over medium heat. Once hot, carefully place the assembled grilled cheese sandwiches in the skillet. You may need to do this in batches depending on the size of your skillet.
2. Cook the sandwiches for about 4-5 minutes on one side, or until the bread is golden brown and the cheese starts to melt. Keep an eye on them to prevent burning.
3. Using a spatula, carefully flip the sandwiches over and cook for an additional 4-5 minutes on the other side. You want both sides to be crispy and golden brown, and the cheese to be fully melted.
4. Once cooked, remove the sandwiches from the skillet and let them rest for a minute before slicing them in half. This will help the cheese set slightly and make them easier to handle.

Assembling and Serving

1. To serve, place the grilled cheese sandwiches on a cutting board or plate

   Conclusion:

   In summary, the Chicken Birria Grilled Cheese is an absolute must-try for anyone looking to elevate their comfort food game. This delightful fusion of flavors combines the rich, savory essence of traditional birria with the gooey, melty goodness of grilled cheese, creating a dish that is both satisfying and unforgettable. Whether you’re enjoying it for a cozy dinner or serving it at a gathering with friends, this recipe is sure to impress. For serving suggestions, consider pairing your Chicken Birria Grilled Cheese with a side of tangy pickled onions or a fresh avocado salad to balance the richness of the cheese. You can also experiment with different types of cheese, such as pepper jack for a spicy kick or a blend of cheeses for added depth. If you’re feeling adventurous, try adding some sautéed peppers or jalapeños for an extra layer of flavor. I encourage you to give this recipe a try and experience the deliciousness for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this Chicken Birria Grilled Cheese together! Happy cooking! Print
   

   Chicken Birria Grilled Cheese: A Delicious Twist on a Classic Favorite

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   • Author: Maria
   • Total Time: 70 minutes
   • Yield: 4 servings 1x

   Print Recipe

   Pin Recipe

   Description

   Savor the bold flavors of Chicken Birria Grilled Cheese, featuring tender, spiced chicken nestled between crispy sourdough and gooey melted cheese. This mouthwatering sandwich combines the richness of birria with the comfort of grilled cheese, making it a perfect treat for any occasion.

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   Ingredients

   Scale 1x2x3x

   • 2 lbs boneless, skinless chicken thighs
   • 4 cups chicken broth
   • 3 dried guajillo chiles, stems and seeds removed
   • 2 dried ancho chiles, stems and seeds removed
   • 1 medium onion, quartered
   • 4 cloves garlic, minced
   • 1 tablespoon ground cumin
   • 1 tablespoon dried oregano
   • 1 teaspoon ground cinnamon
   • Salt and pepper to taste
   • 1 tablespoon apple cider vinegar
   • 8 slices of sourdough bread
   • 2 cups shredded Monterey Jack cheese
   • 2 cups shredded cheddar cheese
   • 4 tablespoons unsalted butter, softened
   • Fresh cilantro, chopped (for garnish)
   • Lime wedges (for serving)

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   Instructions

   1. Start by preparing the dried chiles. In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning them frequently until they become fragrant. Be careful not to burn them.
   2. Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they soften.
   3. In a large pot, add the chicken thighs, chicken broth, quartered onion, minced garlic, ground cumin, dried oregano, ground cinnamon, salt, and pepper. Bring the mixture to a boil over medium-high heat.
   4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is tender and easily shreds with a fork.
   5. While the chicken is cooking, drain the soaked chiles and place them in a blender. Add a cup of the cooking liquid from the pot, along with the apple cider vinegar. Blend until smooth.
   6. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and pour the blended chile sauce over it. Stir to combine and let it simmer for an additional 10 minutes to allow the flavors to meld.
   7. While the chicken birria is simmering, prepare the grilled cheese. Start by buttering one side of each slice of sourdough bread. Make sure to spread the butter evenly for a nice golden crust.
   8. On the unbuttered side of four slices, layer a generous amount of Monterey Jack and cheddar cheese. You can mix the cheeses or layer them separately, depending on your preference.
   9. Once the cheese is layered, add a spoonful of the chicken birria on top of the cheese. Make sure to include some of the sauce for added flavor and moisture.
   10. Top the chicken with another layer of cheese, then place the remaining slices of bread on top, buttered side facing out.
   11. Heat a large skillet or griddle over medium heat. Once hot, carefully place the assembled grilled cheese sandwiches in the skillet. You may need to do this in batches depending on the size of your skillet.
   12. Cook the sandwiches for about 4-5 minutes on one side, or until the bread is golden brown and the cheese starts to melt. Keep an eye on them to prevent burning.
   13. Using a spatula, carefully flip the sandwiches over and cook for an additional 4-5 minutes on the other side. You want both sides to be crispy and golden brown, and the cheese to be fully melted.
   14. Once cooked, remove the sandwiches from the skillet and let them rest for a minute before slicing them in half. This will help the cheese set slightly and make them easier to handle.
   15. To serve, place the grilled cheese sandwiches on a cutting board or plate. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

   Notes

   • Feel free to adjust the spice level by adding more or fewer chiles.
   • This recipe can be made ahead of time; just reheat the chicken birria before assembling the sandwiches.

   • Prep Time: 20 minutes
   • Cook Time: 50 minutes