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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Top the chicken with another layer of cheese, then place the remaining slices of bread on top, buttered side facing out.
- 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.
- 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.
- 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.
- 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.
- 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