Crispy Chicken Tinga Quesadillas
Serves 4
15 mins prep
30 mins cook
45 mins total
Crunchy on the outside and spicy and cheesy inside, plus they come together easily and are so delicious!
lbboneless chicken breasts or thighs, cubed
yellow onion, chopped
poblano pepper, sliced
cupred enchilada sauce
-chipotle peppers in adobo, finely chopped
tspdried oregano
tspground cumin
tspkosher salt
-flour tortillas, warmed
cupshredded Mexican cheese
cupcooked rice
cupfresh chopped cilantro
mango, diced
Garlic Lime Sauce
cupplain Greek yogurt or sour cream
tbspmayo
tsplime zest, plus 2 tablespoons lime juice
clovegarlic, grated
1. Preheat the oven to 425° F.
2. In a large skillet, add the olive oil, chicken, and onion. Set over medium-high heat. Cook 5-8 minutes, until the chicken is seared. Add the poblano pepper, enchilada sauce, chipotle chiles, oregano, cumin, and salt. Reduce the heat to medium and simmer until the sauce thickens, about 5 minutes. Remove from the heat.
3. To assemble, layer the cheese, chicken, and rice on one half of a tortilla. Then sprinkle over more cheese and cilantro. Fold the tortilla over to cover everything. Arrange on a baking sheet. Rub each quesadilla with olive oil. Bake for 10 minutes, until crispy and the cheese is melted.
4. Meanwhile, make the garlic lime sauce. Mix all ingredients in a bowl. Season with salt.
5. Toss the mango with lime zest. Serve the quesadillas topped with garlic sauce, mango, avocado, and cilantro.