Chicken Tinga Quesadilla

A flavorful quesadilla for a quick dinner or even a snack.

4-8 servings

Time: 25 mins

By Ethan Chlebowski

Each of the components can be made ahead of time and kept in separate containers — ready to be assembled into a quick meal or single-serving snack.

Ethan Chlebowski

Ethan Chlebowski



  • Tinga poblana sauce

    • whole peeled tomatoes
      800 g1 28 oz can
    • chipotles in adobo
    • garlic
      , thinly sliced
      2 cloves
    • onions
    • bay leaves
    • dried oregano
      a sprinkle
    • sugar
      to taste
    • salt
      to taste
    • cooking oil
      a drizzle
  • Chicken

    • chicken breasts
    • salt
    • cooking oil
      a drizzle
  • Quesadilla

    • corn tortillas
    • cheese
      , of choice, grated
    • lettuce
      , thinly sliced
    • tomatoes
      , diced
    • pickled onions
  • Dipping sauce

    • sour cream
    • poblano hot sauce
    • lime juice


Step 1: Blend the sauce

Add all tinga poblana sauce ingredients except for the oil, garlic, and bay leaf to a blender. Puree until smooth.

Step 2: Simmer the sauce

Over medium-high heat, add a layer of oil and the garlic and bay leaf to a pan. Let that sizzle for 20 seconds before pouring in the sauce. for 5 minutes or until slightly thickened.

Step 3: Cook the chicken

Meanwhile, sprinkle each chicken piece with salt.

Heat a pan over medium high and add a drizzle of oil.

Grill or in the chicken pan until just cooked through. Shred the chicken with a fork, hands, or stand mixer until pulled into pieces. Set aside.

Step 4: Toss in meat

Toss in the shredded chicken to the sauce. Mix that up until incorporated. You want the flavor to develop, so turn the heat down to a and stir frequently. until thickened, about 10 more minutes.

Step 5: Assemble & cook the quesadillas

Add a tortilla with a layer of grated cheese to a pan over medium heat. As the cheese begins to melt, fill it with a portion of chicken tinga and toppings of choice.

Fold the tortilla over to enclose. Flip and continue cooking until both sides are browned, and the cheese has melted.

To make the dipping sauce, mix together sour cream with a hot sauce of choice and lime juice to taste. Add the hot sauce and citrus little by little, until you’ve reached your ideal flavor. Enjoy with quesadilla.



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