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4.47 from 13 votes

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?
Prep Time10 mins
Cook Time5 hrs 5 mins
Rest30 mins
Total Time5 hrs 45 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chipotle chicken, pineapple, quesadillas, tequila, tostadas
Servings: 4 Servings
Calories: 606kcal
Author: halfbakedharvest

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.

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: 606kcal | 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