Chicken Tinga Quesadilla Recipe
salsa verde, pico de gallo
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Ingredients
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Ingredients for Chicken Tinga Quesadilla
Method
Directions for Chicken Tinga Quesadilla
- 1
Prepare the Chicken Tinga
In a large skillet, heat olive oil over medium heat. Add sliced onions and sauté until they are translucent. Add minced garlic and chopped chipotle peppers, cooking for an additional minute.
- 2
Stir in the shredded chicken, tomato sauce, cumin, salt, and black pepper. Cook for about 10-15 minutes, allowing the flavors to meld together. Adjust seasoning as needed.
- 3
Assemble the Quesadillas
On one half of a flour tortilla, layer a portion of the chicken tinga mixture and top with shredded cheese. Fold the tortilla in half to create a half-moon shape.
- 4
Repeat with the remaining tortillas and filling.
- 5
Cook the Quesadillas
In a non-stick skillet over medium heat, cook each quesadilla for about 3-4 minutes on each side, or until golden and the cheese is melted.
- 6
Remove from skillet and let cool slightly before cutting into wedges.
- 7
Serve
Serve warm with salsa verde and pico de gallo on the side.
