Crispy Chicken Tinga Quesadillas.
These Crispy Chicken Tinga Quesadillas are bursting with smoky, spicy flavor and topped with vibrant mango salsa for the perfect bite every time!
Equipment
- Large Skillet
- Spatula
- Knife and cutting board
- Mixing Bowl
- Serving platter
Ingredients
- 1 pound boneless chicken breasts or thighs cubed
- 1 yellow onion chopped
- 1 poblano pepper sliced
- 3/4 cup red enchilada sauce
- 2-3 chipotle peppers in adobo finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt to taste
- 4-6 flour tortillas warmed
- 2 1/2 cups shredded Mexican cheese
- 1 cup cooked rice
- 1 cup fresh chopped cilantro
- 1 mango diced
- 1/2 cup plain Greek yogurt or sour cream
- 3 tablespoons mayo
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 clove garlic grated
Instructions
Prepare the Chicken Filling
- In a large skillet over medium heat, add a splash of oil and sauté the chopped onion until it becomes translucent. Add the cubed chicken and cook until browned on all sides.
Add the Vegetables and Spices
- Stir in the sliced poblano pepper, red enchilada sauce, chipotle peppers, oregano, cumin, and kosher salt. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the chicken is cooked through and tender.
Mix in the Rice and Cheese
- Once the chicken is cooked, add the cooked rice, cilantro, and a cup of shredded cheese to the skillet. Mix everything well until combined and heated through. Remove from heat.
Assemble the Quesadillas
- On one half of each warmed tortilla, place a generous portion of the chicken mixture, followed by more shredded cheese. Fold the tortilla over to create a half-moon shape.
Cook the Quesadillas
- In the same skillet, add a little more oil if necessary and cook the quesadillas over medium heat for about 3-4 minutes per side or until golden brown and crispy. Repeat with the remaining tortillas.
Prepare the Mango Salsa
- In a small bowl, combine the diced mango, lime juice, lime zest, and a pinch of salt. Toss gently and set aside.
Serve and Enjoy
- Cut the quesadillas into wedges and serve them hot with a dollop of Greek yogurt or sour cream, accompanied by the mango salsa for a refreshing contrast.
Notes
- Cooked quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze individual quesadillas wrapped in plastic wrap for up to 2 months.
- Reheat in the oven at 350°F or on a skillet to restore crispiness.