Tinga Quesadilla
A crispy tortilla filled with smoky, tomatoey shredded chicken and melted cheese. This easy weeknight version uses store-bought rotisserie chicken and canned chipotle for a quick, flavorful dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 4 large flour tortillas
- 2 cups shredded cooked chicken
- 2 tbsp canned chipotle peppers in adobo
- ½ cup tomato sauce
- 1.5 cups shredded Monterey Jack cheese
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- 1
In a bowl, mix the 2 cups shredded chicken, 2 tbsp chipotle peppers (minced), 0.5 cup tomato sauce, and 0.5 tsp salt until well combined.
- 2
Heat a large skillet over medium heat. Add 1 tbsp olive oil and the chicken mixture. Cook, stirring, until heated through and slightly thickened, about 5 minutes.
- 3
Lay 4 tortillas on a work surface. Divide the chicken mixture evenly among them, spreading on one half. Top each with about 1/3 cup of the shredded cheese.
- 4
Fold the other half of each tortilla over the filling to form a half-moon.
- 5
Wipe the skillet clean and heat over medium. Place 2 quesadillas in the skillet (do not crowd). Cook until golden and crisp on the bottom, about 2-3 minutes.
- 6
Flip and cook the other side until golden and the cheese is melted, about 2 minutes more. Repeat with the remaining quesadillas.
- 7
Cut each quesadilla into wedges and serve hot.
Tools you’ll need
- large skillet
- mixing bowl
- spatula
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