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Quick Chicken Tinga Quesadillas

Quick Chicken Tinga Quesadillas with smoky chipotle-tomato chicken tucked into golden, crispy tortillas and melted Oaxacan cheese. A fast weeknight method: simmer the tinga until thick, then pan-crisp the folded quesadillas until the cheese fully melts.
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Prep Time 15 minutes
Cook Time 12 minutes
rest 1 minute
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Tinga
  • 2 cup shredded cooked chicken rotisserie works great
  • 14 oz fire-roasted diced tomatoes 1 can
  • 2 chipotle peppers in adobo sauce chopped, use 2–3 to taste
  • 1 tbsp adobo sauce from the can
  • 0.5 medium white onion thinly sliced
  • 3 clove garlic cloves minced
  • 1 tsp dried oregano
  • 0.5 tsp cumin
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil
For the Quesadillas
  • 8 medium flour tortillas
  • 2 cup shredded Oaxacan cheese or Monterey Jack
  • 1 tbsp butter or oil about 1 tablespoon per batch for the pan
For Serving
  • sour cream
  • fresh cilantro chopped
  • 1 sliced avocado or guacamole
  • lime wedges
  • salsa or hot sauce

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the Chicken Tinga
  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and cook for 3–4 minutes until softened and slightly golden, stirring as needed.
  2. Add the minced garlic and cook for 30 seconds until fragrant. Keep it moving so it doesn’t brown.
  3. Add the fire-roasted diced tomatoes, chopped chipotle peppers, adobo sauce, dried oregano, and cumin to the skillet. Stir to combine and simmer for 5 minutes.
  4. Add the shredded cooked chicken and stir until fully coated in the smoky tinga sauce. Simmer for another 3–4 minutes until the mixture thickens slightly.
  5. Season the chicken tinga with salt and pepper to taste. Remove from heat and set aside.
Assemble and Cook the Quesadillas
  1. Heat a large skillet or griddle over medium heat and add a small amount of butter or oil. Let it warm so the tortilla browns evenly.
  2. Lay one tortilla flat in the pan and sprinkle a generous handful of shredded Oaxacan cheese on one half. Distribute it so it melts into a continuous layer.
  3. Spoon 2–3 tablespoons of the chicken tinga filling over the cheese. Fold the tortilla over to form a half-moon.
  4. Cook for 2–3 minutes per side until golden brown and crispy, and the cheese is fully melted. Press gently with a spatula to help the layers seal.
  5. Remove the quesadilla from the pan and let it rest for 1 minute. Repeat with remaining tortillas and filling, adding more butter or oil as needed.
Serve
  1. Slice the quesadillas into wedges after the brief rest. Serve immediately with sour cream, fresh cilantro, sliced avocado (or guacamole), lime wedges, and salsa or hot sauce on the side.

Notes

Pro tip: for extra crisp quesadillas, cook on medium heat and press lightly only once per side to prevent cheese leakage. Refrigerate leftover chicken tinga in an airtight container up to 4 days and rewarm before assembling; assembled quesadillas are best the same day. Freezing: freeze extra chicken tinga for up to 3 months, thaw and reheat, then build fresh quesadillas. Dietary swap: use Monterey Jack or part-skim cheese for a lighter option while keeping the melt and flavor.