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.
Ingredients
Scale
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
Instructions
- Ignite the oven to a searing 425°F (220°C) for optimal toasting.
- Sizzle olive oil in a spacious skillet over medium-high flame, introducing chicken and onion to create a caramelized exterior, approximately 5-8 minutes.
- 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.
- 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.
- 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.
- Simultaneously whisk together yogurt, mayonnaise, lime zest, lime juice, honey, minced garlic, and a delicate salt pinch to create a zesty garlic lime crema.
- 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