Quesadillas de Tinga

Ingredients

• Chicken breasts (2 cups, cooked and shredded)
• Olive oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (2 cloves, minced)
• Chipotle peppers in adobo sauce (2-3, minced)
• Tomatoes (2 medium, diced)
• Monterey Jack cheese (2 cups, shredded)
• Flour tortillas (4 large)
• Salt (to taste)
• Pepper (to taste)
• Fresh cilantro (for garnish)
• Sour cream (for serving (optional))
• Avocado slices (for serving (optional))

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Top the cheese with a portion of the chicken tinga mixture. Fold the tortilla in half over the filling.
6. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy and golden brown.
7. Repeat the process with the remaining tortillas, cheese, and chicken mixture.
8. Cut the quesadillas into wedges and serve hot, optionally garnished with fresh cilantro, sour cream, or avocado slices.