Chicken Tinga Quesadilla Recipe

Sear chicken

Pat chicken thighs dry and season lightly with 1/2 tsp salt and 1/2 tsp pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side until golden (they will finish cooking later). Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add remaining 1 teaspoon olive oil to the skillet. Add the sliced onion and cook 5–7 minutes until softened and beginning to caramelize. Add the minced garlic and cook 30 seconds until fragrant.

Make sauce

Stir in chopped chipotle peppers, tomato paste, fire-roasted tomatoes (crush with a spoon if whole), chicken broth, dried oregano, cumin, smoked paprika, remaining 1/2 tsp salt and 1/2 tsp pepper. Bring to a simmer, scraping up browned bits from the pan.

Simmer chicken

Return seared chicken to the skillet, nestling into the sauce. Cover and simmer gently for 15–18 minutes, until chicken is cooked through and tender.

Shred and finish

Remove chicken to a cutting board, shred with two forks. Return shredded chicken to the sauce and stir in 1 tablespoon lime juice. Simmer 2–3 minutes so the chicken absorbs the sauce. Adjust salt to taste. Keep warm.

Heat and prepare: Wipe the skillet used for the tinga or use a clean large nonstick skillet over medium heat. Have shredded cheese, tortillas, and a spoonful of tinga ready.

Assemble each quesadilla: Lay one tortilla flat. Sprinkle about 3/4 cup shredded cheese evenly over half the tortilla. Spoon about 1/3 to 1/2 cup of the shredded tinga over the cheese, spreading to leave the edge clear. Top the tinga with another 1/4 cup cheese (this helps the tortilla seal). Fold the tortilla in half, pressing gently.

Cook quesadilla: Add 1/2 teaspoon butter or oil to the hot skillet and swirl to coat. Place folded quesadilla seam-side down. Cook 2–3 minutes per side over medium heat until golden brown and cheese is melted, pressing gently with a spatula. Repeat with remaining tortillas, adding butter or oil as needed. Keep cooked quesadillas warm on a baking sheet in a low oven (200°F / 95°C).

Slice and rest: Transfer each cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3–4 wedges.

Plate: Place a wedge or two of chopped romaine on each plate as a small bed. Add 1/4 cup pico de gallo and 1/4 cup roasted red salsa in small spoonfuls beside the quesadilla slices.

Tomatillo crema: Drizzle about 3/4 tablespoon tomatillo crema over the quesadilla wedges or serve on the side for dipping.

Garnish: Offer lime wedges and extra pico/salsa. Serve hot so the cheese is melty and the tinga remains saucy but not soggy.