Name: Taqueria El Cuñado Abierto Todos Los Dias Quesadilla Chilanga Tinga Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tsp Salt; 2 tbs Olive oil; 2 cloves Garlic; 1 medium Onion; 2 cups Shredded cooked chicken; 2 tbs Chipotle peppers in adobo sauce; 1 cup Tomatoes (blended); 0.5 tsp Oregano; 1 leaf Bay leaf; 4 medium Flour tortillas; 1.5 cups Oaxaca or mozzarella cheese (shredded); 2 tbs Fresh cilantro (chopped); 0.5 cup Salsa; 0.5 cup Mexican crema or sour cream

Indulge in our Quesadilla Chilanga Tinga, a delightful fusion of smoky chipotle chicken, seasoned to perfection and folded into a warm, crispy tortilla. Each bite bursts with rich flavors, complemented by melted cheese and a hint of fresh cilantro. Served with a side of zesty salsa and cooling crema, this dish is a must-try for any taco lover looking for a satisfying and savory experience.

Place boneless, skinless chicken thighs or breasts in a pot and cover with water. Add salt, a halved onion, and a garlic clove. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked. Remove from heat, allow to cool slightly, then shred the chicken using two forks.

Cook the Chicken

In a blender, combine canned chipotle peppers in adobo sauce, sautéed onions, tomatoes, and garlic. Blend until smooth. Heat a pan with a bit of oil and pour in the sauce. Simmer for 5–7 minutes. Season with salt and pepper to taste.

Make the Tinga Sauce

Add shredded chicken to the pan with the chipotle sauce. Stir thoroughly to coat the chicken. Let simmer for another 5–10 minutes so the flavors meld. Set aside.

Combine Chicken and Sauce

Heat a large skillet or griddle over medium heat. Lightly oil if necessary. Warm flour or corn tortillas until pliable, about 30 seconds per side.

Prepare the Tortillas

Place a tortilla on a flat surface. Add a layer of shredded cheese (such as Oaxaca, mozzarella, or cheddar) over half the tortilla. Spoon chicken tinga mixture on top of the cheese. Sprinkle with chopped fresh cilantro. Fold the tortilla in half to close.

Fill the Tortillas

Return the filled tortillas to the skillet. Cook each side for 2–3 minutes, or until the tortilla is golden brown and crispy and the cheese is melted.

Cook the Quesadillas

Blend roasted tomatoes, onion, garlic, serrano or jalapeño pepper, salt, and a handful of cilantro until smooth. Adjust seasoning. You can add lime juice for an extra zesty kick.

Make the Salsa

Mix sour cream with a bit of lime juice and a pinch of salt until smooth and creamy.

Prepare the Crema

Place quesadillas on a serving plate. Serve hot with a side of salsa, a dollop of crema, and garnish with additional chopped cilantro if desired.

Salt

Olive oil

Garlic

Onion

Shredded cooked chicken

Chipotle peppers in adobo sauce

Tomatoes (blended)

Oregano

Bay leaf

Flour tortillas

Oaxaca or mozzarella cheese (shredded)

Fresh cilantro (chopped)

Salsa

Mexican crema or sour cream

Quesadilla Chilanga Tinga

Make Quesadilla Chilanga Tinga Recipe in just 30m. Indulge in our Quesadilla Chilanga Tinga, a delightful fusion of smoky chipotle chicken, seasoned to perfection and folded into a warm, crispy tortilla. Each bite bursts with rich flavors, complemented by melted cheese and a hint of fresh cilantro. Served with a side of zesty salsa and cooling crema, this dish is a must-try for any taco lover looking for a satisfying and savory experience.

Quesadilla Chilanga Tinga Recipe

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