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Chicken Tinga Quesadillas

High Protein
Balanced
Chicken Tinga Quesadillas
Meal Slot:
Lunch
Prep Time:
15
minutes
Cook Time:
10
minutes
Calories:
480
Kcal
Protein:
33
g
Carbs:
38
g
Fat:
20
g
Cuisine:
Mexican
Allergens:
gluten; dairy
Serves:
4
Description

Smoky chipotle chicken folded with melty cheese in crisped tortillas — a fast crowd-pleaser with pantry shortcuts.

Ingredients
  • Cooked shredded chicken 2 cups (about 10–12 oz)
  • Olive oil 2 tsp (total, for the pan)
  • Tomato sauce 1/2 cup
  • Chipotle peppers in adobo 1–2, minced + 1 tsp adobo sauce (to taste)
  • Ground cumin 1/2 tsp
  • Kosher salt and black pepper to taste
  • Shredded Monterey Jack 1 cup (about 4 oz)
  • Street-size flour tortillas 8 (about 6-inch; ~19 g carbs each)
  • Lime wedges and chopped cilantro to finish
Directions
  1. In a small skillet over medium heat, stir together tomato sauce, chipotle(s), adobo, cumin, and a pinch of salt and pepper. Simmer 2–3 minutes to bloom the spices.
  2. Fold in shredded chicken and cook 2–3 minutes until hot and saucy. Taste and adjust salt/heat.
  3. Preheat a large nonstick skillet or griddle over medium. Lightly brush or spray with a little of the olive oil.
  4. Assemble each quesadilla with 2 tortillas, about 1/2 cup chicken tinga total across the pair, and 1/4 cup cheese (aim for even, modest coverage).
  5. Cook 2–3 minutes per side until tortillas are golden with light brown spots and the cheese is melted. Use the remaining oil as needed between batches to keep the surface lightly oiled.
  6. Rest 1 minute, cut into wedges, and serve with lime and cilantro.

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