Chicken tinga quesadillas
Ingredients
Quesadillas:
- 8 tortillas made with MASECA® Blue corn masa flour
- 8 slices of Oaxacan cheese (melting cheese)
- Mexican cream, panela cheese, cilantro, and tomatoes to garnish
Chicken tinga:
- ½ chicken breast
- 2 bay leaves
- 2 onions
- 2 tablespoons of oil
- 4 tomatoes
- 1 garlic clove, roasted
- 1 chipotle pepper in adobo sauce
- 1 tablespoon of vinegar
- ¼ teaspoon of oregano
- Salt
Preparation
Chicken tinga:
- Cook chicken breast with water and bay leaves. Shred chicken and set aside.
- Slice onions, sauté on oil at low heat and cover until soft.
- In a blender, mix tomatoes, roasted garlic, chipotle pepper and vinegar. Add sauce to the onions and boil.
- Add chicken, oregano, and salt to taste. Cook at low heat until sauce thickens.
Quesadillas:
- Heat tortillas on a griddle and fill with some of the chicken dish and cheese.
- Cook until cheese has melted, and tortilla is lightly toasted.
- Serve with cream, cheese, cilantro, and diced tomatoes.
