Quesadillas de Tinga
Crispy tortillas stuffed with smoky shredded chicken in a tangy chipotle tomato sauce, topped with melted cheese and pickled jalapeños. A restaurant-quality handheld that comes together in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp butter in a large skillet over medium-high heat until it foams, ~1 minute.
Step 2
Add diced onion and cook, stirring, until softened and lightly golden, ~3 minutes.
Step 3
Add shredded chicken, canned tomatoes, and 1 chipotle pepper (minced). Stir to combine.
Step 4
Simmer for 3-4 minutes, breaking up chicken, until sauce thickens slightly and coats chicken.
Step 5
Season with salt and pepper to taste. Transfer to a bowl and wipe out the skillet.
Step 6
Heat remaining 1 tbsp butter in the skillet over medium-high until it foams.
Step 7
Place one tortilla in the skillet. Add 1/4 of the chicken tinga, 1/4 of the cheese, and pickled jalapeños to half.
Step 8
Fold tortilla in half. Cook without moving until the bottom is golden and crispy, ~2 minutes.
Step 9
Flip and cook the other side until golden and cheese melts, ~90 seconds.
Step 10
Transfer to a plate. Repeat with remaining tortillas, tinga, cheese, and jalapeños.
Step 11
Serve hot with sour cream and extra jalapeños on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring cups and spoons
- knife and cutting board
- two shallow bowls or plates
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