Quesadilla Chilanga Tinga Recipe

Cook the Chicken

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.

Make the Tinga Sauce

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.

Combine Chicken and 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.

Prepare the Tortillas

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.

Fill 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.

Cook the Quesadillas

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.

Make the Salsa

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.

Prepare the Crema

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

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.