Sizzling Chicken Tinga Quesadillas Recipe: Zesty Mexican Magic

Crafting delectable chicken tinga quesadillas brings pure culinary magic to your kitchen.

Smoky, spicy flavors dance across crispy tortillas with incredible depth.

Tender shredded chicken marinated in rich chipotle sauce creates an irresistible filling.

Mexican cuisine offers bold combinations that spark excitement at every meal.

Each bite promises a perfect balance between zesty protein and melted cheese.

Authentic techniques merge with simple ingredients for an unforgettable dining experience.

She will absolutely love how quickly these come together for a satisfying dinner.

Great Sides For Chicken Tinga Quesadillas

• Enhance Flavor Fusion: Pair these zesty chicken tinga quesadillas with a crisp Mexican lager like Modelo Especial, cutting through the rich, spicy flavors and refreshing the palate.
• Complementary Cocktail Kick: Mix a classic margarita with fresh lime juice, tequila, and a touch of agave nectar to match the quesadilla's vibrant chipotle and poblano notes.
• Balancing Side Sensation: Serve with a light, citrusy jicama slaw dressed in lime and cilantro, providing a cool, crunchy contrast to the warm, spicy quesadillas.
• Textural Taste Adventure: Add a small bowl of fresh pico de gallo on the side, offering bright, acidic bursts that enhance the dish's complex flavor profile.

How To Keep Chicken Tinga Quesadillas Tasty

• Refrigerate: Store leftover quesadillas in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Freeze: Wrap individual quesadillas tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label with the date for easy tracking.
• Microwave Reheat: Place quesadilla on a microwave-safe plate. Heat for 30-45 seconds, checking halfway to ensure even warming. Add a damp paper towel to prevent dryness.
• Oven Reheat: Preheat oven to 350°F. Place quesadillas on a baking sheet, cover with foil to retain moisture. Warm for 10-12 minutes until heated through and crispy.

All Your Chicken Tinga Quesadillas Questions

• Can I use different types of chicken for this recipe?

Yes, you can use rotisserie chicken, grilled chicken, or leftover roasted chicken instead of raw chicken. Shred or chop the chicken before mixing with the sauce.

• Is this recipe spicy?

The recipe has moderate spice from poblano peppers and chipotle chiles. If you prefer less heat, reduce the amount of chipotle chiles or remove the seeds from the poblano pepper.

• Can I make these quesadillas vegetarian?

Substitute the chicken with black beans, roasted vegetables like bell peppers, or plant-based chicken alternatives. Keep the remaining ingredients the same.

• What if I don't have enchilada sauce?

You can replace enchilada sauce with tomato sauce mixed with chili powder, cumin, and a bit of hot sauce to create a similar flavor profile.

Why Chicken Tinga Quesadillas Hit The Spot

• Customize Your Flavor Adventure: Mix and match ingredients to make the quesadillas uniquely yours, playing with different cheeses, proteins, or adding extra spices for a personal touch.
• Spice Up Family Meal Time: Pack these quesadillas with protein, veggies, and bold flavors that appeal to both kids and adults, transforming a simple dinner into an exciting culinary experience.
• Quick Weeknight Dinner Champion: Prepare this recipe in under half an hour, combining simple cooking techniques with vibrant Mexican-inspired ingredients for a satisfying meal that doesn't demand complex skills.
• Crowd-Pleasing Versatility: Perfect for casual gatherings, game nights, or impromptu dinner parties, these quesadillas offer something delicious for everyone with their customizable fillings and crowd-friendly format.

Everything You Need For Chicken Tinga Quesadillas

• Chicken: A tender and protein-rich meat that forms the primary filling for the quesadillas.

• Onion, Poblano Pepper: Provide a savory and slightly spicy base flavor to the chicken mixture.

• Shredded Cheese: Adds creaminess and helps bind the quesadilla ingredients together.
• Yogurt, Mayonnaise: Key components for creating a tangy and smooth garlic lime crema.

• Enchilada Sauce, Chipotle Chiles: Create a rich, smoky, and spicy flavor profile for the chicken.
• Oregano, Cumin, Salt: Essential spices that enhance the overall taste of the dish.

• Tortillas: The essential wrapper that holds all the delicious ingredients.
• Rice: Adds substance and additional texture to the quesadilla filling.

• Cilantro: Provides a fresh, herbal note to the dish.
• Lime Zest, Lime Juice, Honey, Garlic: Create a complex and bright flavor for the crema.

• Mango, Avocado: Fresh ingredients that add sweetness and creaminess to the final presentation.

How To Make Chicken Tinga Quesadillas In Minutes

Step 1: Fire Up the Oven

Crank the oven to a sizzling 425°F (220°C) to get ready for some serious quesadilla magic.

Step 2: Sear the Chicken and Onions

Grab a large skillet and drizzle olive oil.

Toss in chicken and onions, letting them dance and sear until the chicken gets a beautiful golden color and onions turn soft and translucent.

Step 3: Build the Flavor Explosion

• Poblano pepper
• Enchilada sauce
• Chipotle chiles
• Oregano
• Cumin
• Salt

Lower the heat and let everything mingle and simmer until the sauce hugs the chicken perfectly.

Step 4: Assemble the Quesadilla Dream

• Shredded cheese
• Seasoned chicken mixture
• Rice
• Cilantro
• Another cheese layer

Fold the tortillas into beautiful half-moon pockets of deliciousness.

Step 5: Bake to Crispy Perfection

Arrange quesadillas on a baking sheet and brush with olive oil.

Bake for 10 minutes, flipping midway to ensure maximum crispiness.

Step 6: Whip Up Garlic Lime Crema

• Yogurt
• Mayonnaise
• Lime zest
• Lime juice
• Honey
• Garlic
• Pinch of salt

Mix until smooth and dreamy.

Step 7: Serve with Flair

Top quesadillas with garlic lime crema, diced mango, avocado slices, and a sprinkle of fresh cilantro. Enjoy your flavor explosion!

Tips That Make Chicken Tinga Quesadillas Better

• Opt for boneless, skinless chicken breasts or thighs for tender, juicy meat that absorbs flavors perfectly.
• Swap regular tortillas with gluten-free alternatives for a celiac-friendly version without compromising taste.
• Control spice levels by adjusting chipotle chiles and enchilada sauce to suit personal heat preferences.
• Prepare chicken mixture ahead of time and store in refrigerator for quick weeknight meal assembly.
• Use Greek yogurt instead of regular yogurt in crema for extra protein and tangier flavor profile.

Easy Swaps For Chicken Tinga Quesadillas

• Seafood Sensation: Replace chicken with shrimp or white fish, adding a zesty seafood flavor to the classic recipe.
• Vegetarian Fiesta: Swap chicken for black beans, roasted sweet potatoes, and corn, creating a hearty plant-based version.
• Spicy Ranch Remix: Mix ranch dressing into the garlic lime crema for an extra tangy kick and creamy texture.
• Breakfast Transformation: Add scrambled eggs and breakfast sausage to turn these quesadillas into a morning meal with Mexican-inspired flair.

Chicken Tinga Quesadillas Recipe

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4.7 from 30 reviews

• Total Time: 38 minutes
• Yield: 4 1x

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Description

Spicy Mexican chicken tinga quesadillas dance with authentic flavors, blending shredded chicken, chipotle peppers, and melted cheese in crispy tortillas. Comfort meets culinary excitement in this easy-to-make dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound chicken breast, thinly sliced

Spices and Seasonings:

• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 chipotle chiles in adobo, minced
• Salt, to taste

Main Ingredients:

• 4 large flour tortillas
• 1 cup enchilada sauce
• 1 medium onion, chopped
• 1 poblano pepper, sliced
• 1 cup cooked white or brown rice
• 2 cups shredded Mexican cheese blend

Oils and Brushing:

• 1 tablespoon olive oil
• 2 tablespoons olive oil (for brushing)

Garlic Lime Crema:

• 1/4 cup plain yogurt
• 2 tablespoons mayonnaise
• 1 clove garlic, minced
• Zest and juice of 1 lime
• 1 teaspoon honey

Garnish and Serving:

• 1/2 cup fresh cilantro, chopped
• 1 cup mango, diced
• 1 avocado, sliced
• Fresh cilantro

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Instructions

1. Ignite the oven to a searing 425°F (220°C) for optimal toasting.
2. Sizzle olive oil in a spacious skillet over medium-high flame, introducing chicken and onion to create a caramelized exterior, approximately 5-8 minutes.
3. Incorporate poblano pepper, enchilada sauce, chipotle chiles, oregano, cumin, and salt into the skillet. Reduce heat, allowing the mixture to meld and thicken for about 5 minutes until the sauce clings generously to the chicken.
4. Craft the quesadillas by layering cheese on one tortilla half, then generously distribute chicken mixture, rice, and cilantro. Crown with additional cheese and fold the tortilla into a half-moon shape.
5. Position quesadillas on a baking sheet, generously brushing the exterior with olive oil. Bake for 10 minutes, rotating midway to ensure uniform crispness and golden coloration.
6. Simultaneously whisk together yogurt, mayonnaise, lime zest, lime juice, honey, minced garlic, and a delicate salt pinch to create a zesty garlic lime crema.
7. Present the quesadillas adorned with garlic lime crema, diced mango, avocado slices, and a sprinkle of fresh cilantro for a vibrant finish.

Notes

• Customize heat levels by adjusting the number of chipotle chiles, allowing diners to control spiciness according to their preference.
• Swap chicken for plant-based alternatives like shredded jackfruit or tofu to create a vegetarian version that maintains the robust flavor profile.
• Use gluten-free tortillas to make the dish celiac-friendly without compromising the delicious texture and taste of the quesadillas.
• Prepare the chicken mixture ahead of time and store in the refrigerator for up to 3 days, making meal prep faster and more convenient for busy weeknights.

• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 610
• Sugar: 6 g
• Sodium: 950 mg
• Fat: 32 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 90 mg