Teresa's Recipes
Quesadillas de Tinga
Indulge in the mouthwatering Quesadillas de Tinga, a cherished Mexican classic that brings together the smoky heat of chipotle peppers and the tender, savory goodness of shredded chicken. Originating from the state of Puebla, this dish showcases the rich culinary heritage of Mexico, where every bite tells a story of tradition and flavor. The golden, crispy tortillas encase a melty layer of Monterey Jack cheese and a flavorful chicken mixture that dances on your palate, making these quesadillas a perfect choice for gatherings or a cozy night in. Enjoy them hot, paired with fresh garnishes like cilantro, avocado, or a dollop of sour cream for a delightful culinary experience.
Ingredients
- 2 cups, cooked and shredded Chicken breasts
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 2-3, minced Chipotle peppers in adobo sauce
- 2 medium, diced Tomatoes
- 2 cups, shredded Monterey Jack cheese
- 4 large Flour tortillas
- to taste Salt
- to taste Pepper
- for garnish Fresh cilantro
- for serving (optional) Sour cream
- for serving (optional) Avocado slices
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
- Stir in the minced chipotle peppers and diced tomatoes, cooking for an additional 5 minutes until the tomatoes begin to break down, creating a rich sauce.
- Add the shredded chicken to the skillet and mix well to combine. Season with salt and pepper to taste. Allow the mixture to heat through, about 3-4 minutes.
- In a separate skillet, heat over medium heat. Place one tortilla in the skillet and sprinkle a generous amount of shredded Monterey Jack cheese on one half.
- Top the cheese with a portion of the chicken tinga mixture. Fold the tortilla in half over the filling.
- Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy and golden brown.
- Repeat the process with the remaining tortillas, cheese, and chicken mixture.
- Cut the quesadillas into wedges and serve hot, optionally garnished with fresh cilantro, sour cream, or avocado slices.
Tips
- For an extra kick, add more chipotle peppers or a dash of hot sauce to the chicken mixture.
- You can substitute chicken with shredded beef or mushrooms for a different twist.
- Serve with a side of salsa or guacamole for a complete meal.