Crispy Chicken Tinga Quesadillas.

If you’re craving a delightful twist on traditional quesadillas, then you’re in for a real treat with these Crispy Chicken Tinga Quesadillas. Bursting with flavor, these quesadillas are not just about the crispy exterior but also feature a mouthwatering filling of tender chicken, smoky chipotle, and zesty enchilada sauce. Pair them with a refreshing mango salsa and a creamy sauce, and you’ll have a meal that’s both satisfying and impressive. Perfect for a weeknight dinner or a casual gathering, these quesadillas are sure to become a household favorite.

Why This Crispy Chicken Tinga Quesadillas. Stands Out

What sets these Crispy Chicken Tinga Quesadillas apart is their unique flavor profile. The combination of chipotle in adobo and red enchilada sauce creates a smoky, spicy filling that pairs beautifully with the creaminess of the cheese and the crunch of the tortillas. Additionally, the addition of fresh mango and cilantro adds a refreshing contrast, making each bite a delightful experience. Whether you’re looking to impress guests or simply enjoy a cozy dinner at home, these quesadillas deliver on taste and texture.

Shopping List

• 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
• 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

Gear Up: What to Grab

• Large skillet – for sautéing the chicken and vegetables.
• Spatula – perfect for flipping quesadillas without spilling the filling.
• Mixing bowl – to combine the ingredients for the sauce.
• Cutting board and knife – for chopping the veggies and mango.

Crispy Chicken Tinga Quesadillas., Made Easy

Step 1: Cook the Chicken

In a large skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent. Add the cubed chicken and cook until browned and cooked through, about 7-10 minutes. Season with salt, dried oregano, and ground cumin.

Step 2: Add the Vegetables

Once the chicken is cooked, add the sliced poblano pepper and cook for an additional 3-4 minutes until softened. Stir in the finely chopped chipotle peppers and enchilada sauce, allowing the mixture to simmer for a few minutes.

Step 3: Assemble the Quesadillas

In a separate bowl, mix the shredded cheese, cooked rice, and fresh chopped cilantro. Lay a warm tortilla flat and spoon a generous amount of the chicken mixture on one half. Top with the cheese mixture and fold the tortilla over.

Step 4: Cook the Quesadillas

In the same skillet, add a bit more oil if needed and place the folded quesadilla in the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy. Repeat with the remaining tortillas and filling.

Step 5: Prepare the Sauce

In a mixing bowl, combine plain Greek yogurt (or sour cream), mayo, garlic, lime zest, and lime juice. Mix until smooth and creamy.

Step 6: Serve and Enjoy

Slice the quesadillas into wedges and serve hot with the creamy sauce and diced mango on the side. Garnish with extra cilantro if desired.

Smart Substitutions

• Chicken can be replaced with shredded rotisserie chicken for a quicker option.
• Use corn tortillas for a gluten-free version.
• Swap poblano pepper with bell pepper for a milder taste.
• Replace Greek yogurt with avocado crema for a dairy-free option.

Cook’s Notes

• Feel free to adjust the spice level by adding more or fewer chipotle peppers.
• For extra crunch, consider adding some chopped jalapeños or fresh corn to the filling.
• These quesadillas are best enjoyed fresh but can be reheated in a skillet for a crispy texture.

Storing, Freezing & Reheating

To store leftovers, place the quesadillas in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual quesadillas in plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm them in a skillet over medium heat until crispy and heated through.

Common Qs About Crispy Chicken Tinga Quesadillas.

Can I make the filling ahead of time?

Absolutely! You can prepare the chicken filling in advance and store it in the fridge for up to 3 days. Just assemble and cook the quesadillas when you’re ready to eat.

What can I serve with these quesadillas?

These quesadillas pair wonderfully with a fresh salad, guacamole, or even a side of black beans for a complete meal.

Can I use other types of cheese?

Yes! Feel free to experiment with different cheeses such as Monterey Jack, cheddar, or even a dairy-free alternative if you prefer.

Is this recipe suitable for meal prep?

Definitely! These quesadillas are perfect for meal prep. Just make sure to store the components separately until you’re ready to cook them for the best texture.

Serve with These

• Guacamole
• Mango Salsa
• Black Beans
• Fresh Green Salad

Ready, Set, Cook

Now that you have the recipe for these mouthwatering Crispy Chicken Tinga Quesadillas, it’s time to gather your ingredients and get cooking! With a few simple steps, you’ll create a dish that’s not only delicious but also a feast for the eyes. Whether it’s a cozy dinner with family or a gathering with friends, these quesadillas are sure to impress. Enjoy the process, and don’t forget to share your creations!