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Sweet Crispy Chicken Tinga Quesadillas. food shot
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Crispy Chicken Tinga Quesadillas.

These Crispy Chicken Tinga Quesadillas are bursting with smoky, spicy flavor and a crispy golden crust. Perfect for an easy weeknight dinner or casual gathering!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Easy, Quesadilla, Quick, Spicy
Servings: 4 servings

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
  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • In a mixing bowl, combine plain Greek yogurt (or sour cream), mayo, garlic, lime zest, and lime juice. Mix until smooth and creamy.
  • Slice the quesadillas into wedges and serve hot with the creamy sauce and diced mango on the side. Garnish with extra cilantro if desired.

Equipment

  • Large Skillet
  • Spatula
  • Mixing Bowl
  • Cutting Board
  • Knife

Notes

  • Adjust the spice level by adding more or fewer chipotle peppers to suit your taste.
  • For extra crunch, add chopped jalapeños or fresh corn to the filling.
  • Store leftovers in an airtight container in the fridge up to 3 days or freeze wrapped individually for up to 3 months.