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Restaurants›Xolos Tacos Y Tlayudas›Quesadilla Recipe

Quesadilla Recipe

Name: Xolos Tacos Y Tlayudas Quesadilla Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 300 g boneless skinless chicken thighs; 1 tbsp chipotle peppers in adobo (finely chopped); 200 g fire-roasted tomatoes (canned) or crushed tomatoes; 1 each yellow onion (medium, thinly sliced); 2 each garlic cloves (minced); 120 ml chicken broth or water; 1 tbs vegetable oil; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 100 g cooked white rice (warm); 80 g black beans (canned, drained & rinsed); 0.5 tsp cumin; 0.25 tsp salt; 1 tsp lime juice; 1 tbs cilantro (chopped, optional); 30 g Mexican crema or sour cream; 1 tsp lime juice; 0.125 tsp salt; 40 g shredded cabbage (thinly sliced); 20 g grated carrot; 1 tbs chopped cilantro; 0.125 tsp black pepper; 1 each large flour tortilla; 60 g shredded Oaxaca or Monterey Jack cheese; 1 tsp butter or oil (for pan); 1 tsp extra crema or sour cream; 1 each lime wedge; 1 tsp chopped cilantro

Inspired by Xolos Tacos Y Tlayudas

Time45m

Serves1

One quesadilla with chicken tinga, rice beans, and crema salad

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Ingredients

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Chicken Tinga

10.6 oz (300 g) boneless skinless chicken thighs

1 tbsp chipotle peppers in adobo (finely chopped)

7.05 oz (200 g) fire-roasted tomatoes (canned) or crushed tomatoes

1 each yellow onion (medium, thinly sliced)

2 each garlic cloves (minced)

1/2 cup (120 ml) chicken broth or water

1 tbs Tuscany sunflower oil

1 tsp Dried oregano

1 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

Rice & Beans

3 1/2 oz (100 g) cooked white rice (warm)

2.82 oz (80 g) black beans (canned, drained & rinsed)

1/2 tsp Cumin

1/4 tsp Celtic sea salt

1 tsp ReaLime juice

1 tbs cilantro (chopped, optional)

Crema Salad

1.06 oz (30 g) Mexican crema or sour cream

1 tsp ReaLime juice

1/8 tsp Celtic sea salt

1.41 oz (40 g) shredded cabbage (thinly sliced)

0.71 oz (20 g) grated carrot

1 tbs chopped cilantro

1/8 tsp black pepper

Quesadilla Assembly

1 each large flour tortilla

2 1/8 oz (60 g) shredded Oaxaca or Monterey Jack cheese

1 tsp butter or oil (for pan)

Garnish (optional)

1 tsp extra crema or sour cream

1 each lime wedge

1 tsp chopped cilantro

Method

Chicken Tinga

Sauté aromatics

Heat 1 tbsp vegetable oil in a medium skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until translucent and lightly browned, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add tomatoes and peppers

Stir in the chopped chipotle peppers and the crushed tomatoes. Add dried oregano, ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a gentle simmer.

Cook chicken

Nestle the chicken thighs into the sauce and pour 120 ml chicken broth (or water) around them. Cover, reduce heat to low, and simmer until chicken is cooked through and tender, about 15–18 minutes.

Shred

Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the skillet and simmer uncovered for 2–3 minutes so the meat absorbs the sauce. Taste and adjust salt/pepper if needed. Keep warm.

Rice & Beans

Combine the warm cooked rice and drained black beans in a small bowl. Stir in 1/2 tsp cumin, 1/4 tsp salt, 1 tsp lime juice, and 1 tbsp chopped cilantro (if using). Mix gently to combine and keep warm or at room temperature until assembly.

Crema Salad

In a bowl, whisk together 30 g crema (or sour cream), 1 tsp lime juice, 1/8 tsp salt, and 1/8 tsp black pepper until smooth. Add the shredded cabbage, grated carrot, and 1 tbsp chopped cilantro; toss to coat. Adjust seasoning to taste and refrigerate briefly while you assemble the quesadilla.

Quesadilla Assembly & Cooking

Heat a nonstick skillet or griddle over medium-low heat. Lightly butter or oil one side of the flour tortilla.

Place the tortilla buttered-side down in the skillet. Sprinkle half of the shredded cheese over the tortilla, leaving a small border.

Top the cheese with a layer of shredded chicken tinga (use about half of the prepared chicken for a single quesadilla), then spoon a thin layer of the rice & beans mixture over the chicken (about half of the rice & beans). Finish with the remaining cheese — this helps the top and bottom seal together.

Fold the tortilla in half over the fillings. Cook for 2–3 minutes until the bottom is golden brown and the cheese starts to melt. Carefully flip the quesadilla with a spatula and cook another 2–3 minutes until golden and the cheese is fully melted. Press gently with the spatula for even contact.

Transfer the cooked quesadilla to a cutting board. Let rest 1 minute, then cut into 2 or 3 wedges.

To Serve

Plate one quesadilla wedge(s), top or serve alongside the crema salad, and garnish with the optional extra crema, a lime wedge, and chopped cilantro. Squeeze lime over the quesadilla as desired.