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Homemade Crispy Chicken Tinga Quesadillas. recipe photo

Crispy Chicken Tinga Quesadillas.

These Crispy Chicken Tinga Quesadillas are a flavor-packed delight! Perfect for quick weeknight dinners or fun lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.