Crispy Chicken Tinga Quesadillas

Crunchy on the outside and spicy and cheesy inside, plus they come together easily and are so delicious!

⏱ 45 min 🔨 Prep 15min 🔥 Cook 30min 📊 Medium 🍽 4 servings 👁 6
Crispy Chicken Tinga Quesadillas

Ingredients

4 servings

Instructions

  1. 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.
Chicken & Poultry cinco de mayoquesadillasunder an houramericanmexican

Nutrition per serving

683kcal

💰 Cost Estimate

Total Ingredients
$2656.00
Per Serving
$664.00/serving
🏠 Savings
~$5312.00 vs buying!
📋 Price Breakdown (94% ingredients detected)
IngredientAmountSubtotal
boneless chicken breasts or thighs 1 lb $64.00
yellow onion 1 $50.00
poblano pepper 1 $442.00
red enchilada sauce 0.75 cup $22.00
-3 chipotle peppers in adobo 2 $883.00
dried oregano 1 tsp $30.00
ground cumin 1 tsp $27.00
kosher salt 1 tsp $2.00
-6 flour tortillas 4 $53.00
shredded Mexican cheese 1 cups $131.00
cooked rice 1 cup $144.00
fresh chopped cilantro 1 cup $469.00
mango 1 -
plain Greek yogurt or sour cream 0.5 cup $112.00
mayo 3 tbsp $19.00
lime zest 2 tsp $10.00
garlic 1 clove $198.00

*Estimated market prices, may vary by region

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🍳

Crispy Chicken Tinga Quesadillas

Ingredients:
  • 1 lb 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 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp 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 tbsp mayo
  • 2 tsp lime zest, plus 2 tablespoons lime juice
  • 1 clove garlic, grated

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