Chicken Tinga Quesadilla Recipe

Make the chicken tinga

Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent, about 3-4 minutes. Stir in chopped chipotle peppers in adobo sauce and crushed tomatoes. Simmer 8-10 minutes to develop the sauce; season with salt and pepper.

Shred the chicken and blend with tinga

If using raw chicken thighs, simmer in a separate pot with a pinch of salt until cooked through (12-15 minutes). Shred with two forks and fold into the tinga sauce; simmer 5 minutes more to meld flavors.

Warm the corn tortillas in a dry skillet until pliable; cover to keep warm.

Prepare pico

In a bowl, combine tomatoes, onion, cilantro, jalapeño, and lime juice. Add salt to taste and let rest 10-15 minutes for flavors to bloom.

Make guacamole

Mash the avocados in a bowl. Stir in lime juice, cilantro, and red onion. Season with salt. Add jalapeño if desired.

Assemble

Lay a tortilla in a hot, dry skillet. Sprinkle Oaxaca cheese on the bottom half, add a generous layer of chicken tinga, then top with pico de gallo. Finish with a little more Oaxaca cheese and fold the tortilla over.

Cook

Cook 2-3 minutes per side until tortilla is golden and cheese is melted. Transfer to a plate and repeat with remaining tortillas.

Slice quesadillas into wedges and serve with guacamole on the side. Garnish with cilantro if desired.