Description
Chicken Tinga Quesadillas feature tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce, combined with fresh herbs, roasted green chiles, and melted Monterey Jack cheese, all folded into warm flour tortillas and baked until golden and crispy. This flavorful Mexican-inspired dish is perfect for a satisfying lunch or dinner and serves four.
Ingredients
Chicken Tinga Filling
- 2 teaspoons olive oil
- 1/2 small white onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup canned fire-roasted diced tomatoes with juices (about half of a 14.5-ounce can)
- 1/3 cup low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano (ideally Mexican oregano)
- 2 teaspoons chipotle hot sauce, or more to taste
- 1/2 teaspoon chipotle chili powder
- 12 ounces boneless skinless chicken breasts or thighs
- Fine sea salt and freshly ground black pepper, to taste
Quesadilla Filling and Assembly
- 2 green onions, very thinly sliced
- 1/4 cup finely chopped fresh cilantro
- 4 ounces canned roasted and diced green chiles, drained
- 8 ounces Monterey Jack cheese, shredded
- 2 tablespoons vegetable oil (such as avocado or other high heat neutral oil), divided
- 4 8-inch flour tortillas
Instructions
- Make the Chicken Tinga: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir in the fire-roasted diced tomatoes with juices, chicken broth, cumin, oregano, chipotle hot sauce, and chipotle chili powder. Bring the mixture to a gentle simmer.
- Cook the Chicken: Nestle the chicken breasts or thighs into the simmering sauce. Season lightly with salt and pepper. Flip the chicken once to coat both sides with the sauce. Reduce the heat so the sauce barely bubbles, cover the pan, and cook for 15 to 18 minutes, turning the chicken halfway through, until the meat shreds easily with a fork.
- Shred and Combine: Remove the chicken from the pan and shred it using two forks. Return the shredded chicken to the sauce and stir to coat evenly. Adjust seasoning with salt, pepper, or additional chipotle hot sauce as desired. Transfer the tinga into a large bowl and allow it to cool slightly before assembling the quesadillas.
- Preheat Oven: Set your oven to 425 °F (218 °C) and line a rimmed baking sheet with foil to make cleanup easier.
- Prepare Quesadilla Filling: Add the thinly sliced green onions, chopped fresh cilantro, roasted diced green chiles, and shredded Monterey Jack cheese to the bowl with the chicken tinga. Gently fold everything together with a spatula until the cheese and vegetables are evenly incorporated.
- Assemble Quesadillas: Lay out the flour tortillas flat on a clean surface. Spoon one-quarter of the tinga mixture over half of each tortilla, leaving a 1/2-inch border around the edge. Fold the other half of the tortilla over the filling and press down so each quesadilla lies flat. Repeat with the remaining tortillas and filling.
- Brush with Oil and Bake First Side: Brush the tops of the folded quesadillas with 1 tablespoon of vegetable oil. Carefully flip them over so the oiled side is down on the prepared baking sheet, arranging them with the rounded edges facing the center. Brush the now-exposed sides with the remaining tablespoon of oil.
- Bake Quesadillas: Bake in the preheated oven for 10 minutes, or until the bottoms start to brown. Using a wide spatula, carefully turn each quesadilla over, press lightly, and bake an additional 5 minutes until the other sides are golden and the cheese has melted.
- Rest and Serve: Remove the baking sheet from the oven and let the quesadillas rest on a cooling rack for 5 minutes. Slice each quesadilla into four wedges using a pizza cutter or sharp knife. Serve hot for a delicious and satisfying meal.
Notes
- For a spicier dish, increase the amount of chipotle hot sauce or chipotle chili powder.
- Use chicken thighs instead of breasts for a juicier, more flavorful result.
- If you prefer crispier quesadillas, you can cook them in a skillet on the stovetop instead of baking.
- Flour tortillas can be substituted with corn tortillas, but they may be more fragile when folding.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or a skillet.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
