Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 tbsp. vegetable oil
Special equipment needed:
- Large skillet
- Cutting board
- Chef's knife
- Tongs
- Mixing spoon
- Griddle or large non-stick pan
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, chipotle peppers, oregano, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Add the chicken back to the skillet and coat it with the tomato mixture. Reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet and mix it with the tomato mixture.
6. Heat a griddle or large non-stick pan over medium-high heat. Place a tortilla on the griddle and sprinkle 1/4 cup of shredded Monterey Jack cheese on top.
7. Spoon 1/4 cup of the tinga chicken mixture on top of the cheese. Fold the tortilla in half and press down with a spatula.
8. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
9. Repeat with the remaining tortillas, cheese, and chicken mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for cooking the chicken and onions
- Low heat for simmering the chicken and tomato mixture
- Medium-high heat for cooking the quesadillas
Serving size:
- This recipe makes 8 quesadillas
- Serving size: 1 quesadilla
Nutritional information:
- Calories per serving: 380
- Total fat: 19g
- Saturated fat: 8g
- Cholesterol: 75mg
- Sodium: 620mg
- Total carbohydrates: 26g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 25g
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- If you can't find chipotle peppers in adobo sauce, you can use 1 tsp. of chipotle chili powder instead.
- You can use any type of shredded cheese you like, such as cheddar or pepper jack.
Variations:
- You can add sliced bell peppers or jalapenos to the chicken mixture for extra flavor and texture.
- You can use corn tortillas instead of flour tortillas for a gluten-free option.
- You can make a vegetarian version of this recipe by using canned black beans instead of chicken.
Tips and tricks:
- Make sure to shred the chicken with two forks while it's still warm for easier shredding.
- Don't overfill the quesadillas with the chicken mixture or they will be difficult to flip.
- You can make the tinga chicken mixture ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store any leftover tinga chicken mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Sour cream
- Chopped cilantro
- Sliced avocado
- Salsa
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Black bean salad
- Grilled corn on the cob
- Cucumber and tomato salad
Troubleshooting advice:
- If the quesadillas are too difficult to flip, try using less filling or folding the tortilla in half instead of layering the ingredients.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
- Store any leftover tinga chicken mixture in the refrigerator within 2 hours of cooking.
Food history:
- Tinga is a traditional Mexican dish made with shredded meat in a tomato and chipotle sauce. It originated in the state of Puebla and is often served as a filling for tacos, tostadas, or quesadillas.
Flavor profiles:
- Smoky
- Spicy
- Tangy
Serving suggestions:
- Serve the quesadillas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican