Chicken Tinga Quesadilla

Flavorful quesadilla for a quick dinner or even a snack.

4-8 servings
25 minutes
Ethan Chlebowski

Ingredients

Tinga poblana sauce

  • Whole peeled tomatoes
    800 g1 28 oz can
  • Chipotles in Adobo
    2-3
  • Garlic, thinly sliced
    2 cloves
  • Onions
    1/4
  • Bay Leaves
    1
  • Dried oregano
    a sprinkle
  • Sugar
    to taste
  • Salt
    to taste
  • Cooking oil
    a drizzle

Chicken

  • Chicken Breasts
    2
  • Salt
  • Cooking oil
    a drizzle

Quesadilla

  • Corn tortillas
  • Cheese, of choice, grated
  • Lettuce, thinly sliced
  • Tomatoes, diced
  • Pickled onions

Dipping sauce

  • Sour Cream
  • Poblano hot sauce
  • Lime juice

Method

Step 1: Blend the sauce

Add all tinga poblana sauce ingredients except for the oil, garlic, and bay leaf to a blender. Puree until smooth.

Step 2: Simmer the sauce

Over medium-high heat, add a layer of oil and the garlic and bay leaf to a pan. Let that sizzle for 20 seconds before pouring in the sauce. for 5 minutes or until slightly thickened.

Step 3: Cook the chicken

Meanwhile, sprinkle each chicken piece with salt.

Heat a pan over medium high and add a drizzle of oil.

Grill or in the chicken pan until just cooked through. Shred the chicken with a fork, hands, or stand mixer until pulled into pieces. Set aside.

Step 4: Toss in meat

Toss in the shredded chicken to the sauce. Mix that up until incorporated. You want the flavor to develop, so turn the heat down to a and stir frequently. until thickened, about 10 more minutes.

Step 5: Assemble & cook the quesadillas

Add a tortilla with a layer of grated cheese to a pan over medium heat. As the cheese begins to melt, fill it with a portion of chicken tinga and toppings of choice.

Fold the tortilla over to enclose. Flip and continue cooking until both sides are browned, and the cheese has melted.

To make the dipping sauce, mix together sour cream with a hot sauce of choice and lime juice to taste. Add the hot sauce and citrus little by little, until you’ve reached your ideal flavor. Enjoy with quesadilla.

“Each of the components can be made ahead of time and kept in separate containers — ready to be assembled into a quick meal or single-serving snack.”

Ethan Chlebowski
Creator

Nutritional Information

PER QUESADILLA
Calories316
20g
14g
27g

FAQ

Could I use flour tortillas?

Yes - flour tortillas are also great with this recipe.

Can I use a different kind of meat meat?

Leftover meat would be a great candidate. If using a different kind of meat, like pork or beef, make sure to use something that can be shredded into tender pieces and integrated into the tinga sauce.