Crispy Chicken Tinga Quesadillas
Crunchy on the outside and spicy and cheesy inside, plus they come together easily and are so delicious!
Servings: 4
Calories: 683kcal
Ingredients
- 1 pound 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 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon 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
Garlic Lime Sauce
- 1/2 cup plain Greek yogurt or sour cream
- 3 tablespoons mayo
- 2 teaspoons lime zest, plus 2 tablespoons lime juice
- 1 clove garlic, grated
Instructions
- 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.
Nutrition
Calories: 683kcal