Chicken Tinga Quesadilla Recipe
large flour tortilla stuffed with mixed cheese and tinga marinated chicken served with chopped romaine, pico de gallo, roasted red salsa, tomatillo crema
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Ingredients
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For the Chicken Tinga
For the Quesadilla
Method
For the Chicken Tinga
- 1
Prepare the Chicken
In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until softened, about 5 minutes.
- 2
Add Garlic and Spices
Add minced garlic and cook for an additional 1-2 minutes until fragrant. Stir in chipotle peppers, tomatoes, chicken broth, cumin, salt, and black pepper.
- 3
Cook the Chicken
Add the chicken breasts to the skillet, ensuring they are covered by the sauce. Bring to a simmer, then reduce heat, cover, and cook for about 20-25 minutes until chicken is cooked through.
- 4
For the Quesadilla
- 5
Assemble the Quesadilla
On one half of each tortilla, layer a handful of mixed cheese, followed by a generous portion of the chicken tinga mixture. Top with more cheese before folding the tortilla over.
- 6
Cook the Quesadilla
In a non-stick skillet over medium heat, cook each quesadilla for about 3-4 minutes on each side until the tortillas are golden brown and the cheese is melted.
- 7
Prepare to Serve
Remove the quesadillas from the skillet and cut them into wedges. Serve warm with chopped romaine, pico de gallo, roasted red salsa, and tomatillo crema on the side.