Chicken Tinga Quesadilla
A flavorful quesadilla for a quick dinner or even a snack.
Ingredients
Tinga poblana sauce
- tomatoes800 g1 28oz can
- chipotles in adobo2-3
- garlic2 cloves
- onions, thinly sliced1/4
- dried oreganoa sprinkle
- saltto taste
- sugar
- neutral oil
Chicken
- chicken breasts2
- salt
- cooking oil
Quesadilla
- corn tortillas
- cheese, of choice, grated
- lettuce
- tomatoes, thinly sliced
- pickled onions
Dipping sauce
- sour cream
- poblano hot sauce
- lime juice
FAQ
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
Method
Step 1: Blend the sauce
Add all tinga poblana sauce ingredients except for the oil and garlic to a blender. Puree until smooth.
Step 2: Simmer the sauce
Over medium-high heat, add a layer of oil and the garlic 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.
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
Ingredients
Tinga poblana sauce
- tomatoes800 g1 28oz can
- chipotles in adobo2-3
- garlic2 cloves
- onions, thinly sliced1/4
- dried oreganoa sprinkle
- saltto taste
- sugar
- neutral oil
Chicken
- chicken breasts2
- salt
- cooking oil
Quesadilla
- corn tortillas
- cheese, of choice, grated
- lettuce
- tomatoes, thinly sliced
- pickled onions
Dipping sauce
- sour cream
- poblano hot sauce
- lime juice
Method
Step 1: Blend the sauce
Add all tinga poblana sauce ingredients except for the oil and garlic to a blender. Puree until smooth.
Step 2: Simmer the sauce
Over medium-high heat, add a layer of oil and the garlic 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.
