Crispy Chicken Tinga Quesadillas.

When it comes to weeknight dinners that are both satisfying and quick to prepare, Crispy Chicken Tinga Quesadillas shine like a beacon of culinary delight. With their hearty filling of tender, flavorful chicken paired with melty cheese, encased in a perfectly crisp tortilla, they could easily become your new go-to meal. These quesadillas are not just tasty; they are bursting with flavor and make excellent leftovers for lunch the next day. Plus, they are highly customizable—so feel free to add your favorite toppings or sides.

Why This Recipe Belongs in Your Rotation

There are several reasons why Crispy Chicken Tinga Quesadillas deserve a permanent spot in your meal planning. First, they are incredibly versatile. You can serve them as a quick dinner, a fun lunch, or even as appetizers for a gathering. The smoky chipotle flavor combined with the creamy cheese and fresh toppings creates a mouthwatering experience that will have everyone coming back for seconds. Additionally, they’re simple to make, requiring minimal prep and cooking time, which is perfect for those busy weeknights.

What We’re Using

For this recipe, gather the following ingredients:

• 1 pound boneless chicken breasts or thighs, cubed
• 1 yellow onion, chopped
• 1 poblano pepper, sliced
• 3/4 cup red enchilada sauce
• 2-3 chipotle peppers in adobo, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4-6 flour tortillas, warmed
• 2 1/2 cups shredded Mexican cheese
• 1 cup cooked rice
• 1 cup fresh chopped cilantro
• 1 mango, diced
• 1/2 cup plain Greek yogurt or sour cream
• 3 tablespoons mayo
• 2 teaspoons lime zest, plus 2 tablespoons lime juice
• 1 clove garlic, grated

Setup & Equipment

Before diving into the cooking process, make sure you have the following equipment ready:

• Large skillet or frying pan
• Spatula
• Cutting board and knife
• Mixing bowls
• Tongs (for flipping quesadillas)

Crispy Chicken Tinga Quesadillas. Cooking Guide

Step 1: Prepare the Chicken Filling

Start by heating a tablespoon of oil in a large skillet over medium heat. Add the chopped yellow onion and sliced poblano pepper, sautéing until the onion becomes translucent and the peppers are tender. This should take about 5 minutes.

Step 2: Cook the Chicken

Add the cubed chicken to the skillet. Season it with the dried oregano, ground cumin, and kosher salt. Cook until the chicken is no longer pink, which should take around 7-10 minutes. Stir occasionally to ensure even cooking.

Step 3: Add the Flavor

Once the chicken is cooked through, stir in the red enchilada sauce and the chopped chipotle peppers in adobo. Let this mixture simmer for about 3-4 minutes, allowing the flavors to meld beautifully.

Step 4: Assemble the Quesadillas

On a warmed tortilla, spoon a generous amount of the chicken tinga mixture, then sprinkle with shredded Mexican cheese and a spoonful of cooked rice. Top with fresh cilantro for an added burst of flavor. Fold the tortilla in half to create a half-moon shape.

Step 5: Cook the Quesadillas

In the same skillet, add a bit more oil if needed and place the folded quesadilla in the pan. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese has melted. Repeat with the remaining tortillas.

Step 6: Prepare the Creamy Sauce

In a small bowl, combine the plain Greek yogurt or sour cream, mayonnaise, lime zest, lime juice, and grated garlic. Mix until smooth and creamy. This zesty sauce is the perfect complement to your quesadillas.

Step 7: Serve and Enjoy

Cut the crispy quesadillas into wedges and serve them hot with diced mango and a dollop of the creamy sauce on the side. This dish is perfect for sharing, but you might just want to keep it all to yourself!

Easy Ingredient Swaps

If you’re looking to customize your Crispy Chicken Tinga Quesadillas, consider these easy swaps:

• Ground turkey or beef can be used in place of chicken.
• For a vegetarian version, substitute the chicken with black beans or sautéed mushrooms.
• Any variety of cheese can work—try pepper jack for a spicy kick!
• Swap the mango for avocado or pineapple for a different flavor profile.

Slip-Ups to Skip

Making Crispy Chicken Tinga Quesadillas is straightforward, but here are a few common mistakes to avoid:

• Don’t overfill your quesadillas; this can make them difficult to flip and cook evenly.
• Make sure to warm your tortillas; this helps prevent them from cracking when folding.
• Watch the heat! If your skillet is too hot, the tortillas can burn before the cheese melts.
• Don’t skip the creamy sauce; it balances the spices and adds a delightful creaminess.

Storing, Freezing & Reheating

If you find yourself with leftovers (which is unlikely, but it can happen!), here’s how to store and enjoy them later:

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, or pop them in the oven at 350°F for about 10-15 minutes. For freezing, wrap each quesadilla tightly in plastic wrap and then foil and place them in a freezer-safe bag. They’ll last up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat as mentioned above.

Ask the Chef

Can I use a different type of tortilla?

Absolutely! Corn tortillas are a great gluten-free option, and whole wheat tortillas can be used for a healthier twist. Just be sure to warm them before assembling the quesadillas to make them pliable.

What if I can’t find chipotle peppers in adobo?

If chipotle peppers in adobo are hard to come by, you can substitute them with smoked paprika and a dash of hot sauce to achieve a similar smoky flavor.

Can I make these quesadillas ahead of time?

Yes! You can prepare the chicken filling in advance and store it in the refrigerator. When you’re ready to eat, simply assemble and cook the quesadillas fresh!

What sides pair well with these quesadillas?

These quesadillas are fantastic on their own, but you can serve them with sides like a fresh salad, guacamole, or chips and salsa for a complete meal.

The Takeaway

Crispy Chicken Tinga Quesadillas are not just another meal; they are a delicious fusion of flavors and textures that can brighten up any weeknight dinner. The combination of tender chicken, smoky chipotle, and gooey cheese, all encased in a crispy tortilla, is simply irresistible. Plus, with the added freshness from cilantro and mango, every bite is a delightful adventure. Whether you’re cooking for family, entertaining friends, or indulging in a cozy night in, these quesadillas are sure to impress.

So, gather your ingredients, warm up those tortillas, and get ready to enjoy a scrumptious meal that will leave you and your loved ones satisfied and asking for more. Happy cooking!

Crispy Chicken Tinga Quesadillas.

These Crispy Chicken Tinga Quesadillas are a flavor-packed delight! Perfect for quick weeknight dinners or fun lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

For the Filling:

• 1 pound boneless chicken breasts or thighs cubed
• 1 yellow onion chopped
• 1 poblano pepper sliced
• 3/4 cup red enchilada sauce
• 2-3 chipotle peppers in adobo finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4-6 flour tortillas warmed
• 2 1/2 cups shredded Mexican cheese
• 1 cup cooked rice
• 1 cup fresh chopped cilantro
• 1 mango diced
• 1/2 cup plain Greek yogurt or sour cream
• 3 tablespoons mayo
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 1 clove garlic grated

Equipment

• Large skillet or frying pan
• Spatula
• Cutting Board and Knife
• Mixing bowls
• Tongs

Method

 

Cooking Instructions

1. Step 1: Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped yellow onion and sliced poblano pepper, sautéing until the onion becomes translucent and the peppers are tender, about 5 minutes.
2. Step 2: Add the cubed chicken to the skillet. Season with the dried oregano, ground cumin, and kosher salt. Cook until the chicken is no longer pink, around 7-10 minutes, stirring occasionally.
3. Step 3: Stir in the red enchilada sauce and the chopped chipotle peppers in adobo. Let simmer for about 3-4 minutes.
4. Step 4: On a warmed tortilla, spoon a generous amount of the chicken tinga mixture, sprinkle with shredded Mexican cheese and a spoonful of cooked rice. Top with fresh cilantro and fold the tortilla.
5. Step 5: In the same skillet, add a bit more oil if needed, and place the folded quesadilla in the pan. Cook for about 3-4 minutes on each side until golden brown and crispy, and the cheese has melted.
6. Step 6: In a small bowl, combine plain Greek yogurt or sour cream, mayonnaise, lime zest, lime juice, and grated garlic. Mix until smooth and creamy.
7. Step 7: Cut the quesadillas into wedges and serve hot with diced mango and a dollop of the creamy sauce on the side.

Notes

• Customize with your favorite toppings like avocado or hot sauce.
• Store leftovers in an airtight container for up to 3 days.
• Reheat in a skillet or oven for best results.