Chipotle Pineapple Chicken Tinga Quesadilla Tostadas with Tequila Lime Pickled Jalapeño's.
Sooo, how about some fresh flavors and colorful Mexican food to brighten up your day?
Servings: 4 Servings
Calories: 961kcal
Ingredients
Chipotle Pineapple Chicken Tinga
- 1-2 cups pineapple juice
- 1/2 cup orange juice
- 1 (14 ounce) can fired roasted diced tomatoes
- 1/2 small sweet onion chopped
- 2 cloves garlic minced or grated
- 2 in canned chipotle chiles adobo chopped
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1 1/2 cups fresh pineapple diced + more for serving
- 2 pounds skinless chicken thighs or breast or combo
- 8 corn or flour tortillas
- 1 cup shredded sharp cheddar cheese
- 1/2 cup fresh cilantro chopped + more for serving
- sliced avocado pineapple wedges + catija cheese, for serving
Tequila Lime Pickled Jalapeño's.
- 3 jalapenos thinly sliced
- 1 small lime sliced
- 1/3 cup apple cider vinegar
- 1 tablespoon tequila
- 2 tablespoons granulated sugar
Instructions
- To make the tequila lime pickled jalapeños, add the jalapeños to a glass jar. Sprinkle with sugar. Add the vinegar, tequila and lime juice. Toss. Let sit at room temperature for 20-30 minutes. After 30 minutes you can then cover and store in the fridge until ready to use.
- To make the tinga. In the bowl of a crockpot, combine 1 cup pineapple juice, the orange juice, tomatoes, onion, garlic, chopped chipotle chiles, salt, cumin, ginger, cinnamon and pineapple. Give it a stir and then place the chicken in the mixture. Cover and cook on low for 5-7 hours or high for 4-5 hours.* Keep an eye on the chicken towards the end of cooking and if needed add the remaining pineapple juice, I did.
- Once the chicken is cooked, shred with two forks and toss with the sauce. Cover and keep warm.
- Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add two tortillas. Top each with about 1/4 cup of shredded cheese and a sprinkle of cilantro. Top each with another tortilla. Cook until crisp, about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining tortillas.
- To assemble, place the quesadilla crisps on a plate. Top with the pineapple chicken tinga, a few slices of avocado, fresh pineapple, catija cheese and the tequila pickled jalapeños. Enjoy!
Notes
*The chicken can also be cooked in the oven. Preheat the oven to 350 degrees F. In a heavy bottom pot with a tight fitting lid, combine 1 cup pineapple juice, the orange juice, tomatoes, onion, garlic, chopped chipotle chiles, salt, cumin, ginger, cinnamon and pineapple. Give it a stir and then place the chicken in the mixture. Cover and cook for 2-4 hours or until the chicken shreds easily and the sauce has reduced. Check the chicken one or two times throughout cooking and if needed, add the extra pineapple juice. I added it. Follow the remainder of the recipe as directed above.
Nutrition
Calories: 961kcal | Carbohydrates: 67g | Protein: 58g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 245mg | Sodium: 858mg | Potassium: 1242mg | Fiber: 6g | Sugar: 26g | Vitamin A: 780IU | Vitamin C: 76.3mg | Calcium: 329mg | Iron: 5.1mg