Chicken Tinga Quesadillas
Quesadillas. Warm cheesy goodness, between a warm, soft tortilla. As if they could get any better, right?
INGREDIENTS AND SUBSTITUTIONS
Add in some perfectly spiced, juicy chicken tinga, and you have a flavorful, quick and easy lunch or dinner.
Follow our easy instructions for success!
In a sauce pan over medium heat, add the water, chicken bouillon concentrate, whole tomato, peeled whole garlic cloves, oregano and chipotle chillies.
Prepare the broth
Once the broth has come to a simmer and the tomato has softened, using an immersion blender or a regular blender, blend together the broth.
Blend the broth
Add the shredded chicken to the pot, while still over medium heat. Let the chicken heat through with the broth, and allow some of the broth to evaporate into the chicken.
Add the chicken
Onto one half of a flour tortilla, layer cheese, shredded chicken, and more cheese at the top. Fold the tortilla over.
Assemble the quesadillas
Heat a cast iron skillet over medium heat. Add some butter, and add the quesadilla to the pan. Cook until brown on both sides, and the cheese has melted.
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