Tingadillas -- Cheesy Chicken Tinga Quesadillas

These Cheesy Chicken Tingadillas are the perfect way to use any leftover Tinga laying around.

📝 Ingredients

• 4 tomatillos
• 2 roma tomatoes
• 1/2 onion
• 2 garlic cloves
• 3 chipotles in adobo
• 1/2 cup stock
• 1/8 teaspoon oregano ((use Mexican if you have it))
• salt
• dash cumin
• 2 chicken breasts ((or rotisserie chicken))
• 4 flour tortillas
• Monterey Jack cheese ((or Mozzarella))
• 4 tomatillos
• 1/2 onion
• 1 garlic clove
• 1 serrano pepper ((or jalapeno))
• 10 sprigs cilantro
• 1 avocado

👨‍🍳 Instructions

1. 1If you are cooking the chicken, cover 2 chicken breasts with water in a saucepan. Bring to a boil and simmer for 20-25 minutes or until the chicken is no longer pink inside.
2. 2Roughly chop ½ an onion and peel 2 garlic cloves
3. 3Cook the onion and whole garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown
4. 4You can pan roast the tomatoes and tomatillos if you want, but I usually just use the oven. Roast the tomatoes in the oven at 400F for 15-20 minutes. Add the tomatillos to the tomatoes about halfway through the roasting period as they need less time to roast than the tomatoes
5. 5Add the onion, garlic, tomatoes and tomatillos to a blender along with 3 chipotles in adobo (I usually scrape out the veins and seeds of the chipotles)
6. 6Pulse blend until combined well
7. 7Simmer this sauce in a dollop of oil on medium heat.
8. 8Add ½ cup stock, ⅛ teaspoon oregano, a dash of cumin, and a pinch of salt to the sauce.
9. 9Let reduce for 5-10 minutes
10. 10Add the shredded chicken and combine well with the sauce, bringing everything to a uniform temp.
11. 11Give a final taste before serving and add more adobo sauce if you want more heat, and add salt to taste.
12. 12Cover half of a flour tortilla with the Tinga mixture and add a healthy layer of shredded cheese.
13. 13Fold onto itself and cook each side over medium-high heat until crispy and brown spots are forming, approximately 3-4 minutes each side
14. 14Cut in half and serve immediately
15. 15For the Avocado Salsa Verde, fresh tomatillos will taste best if roasted in the oven at 400F until they turn army green, 10 minutes or so. No need to roast canned tomatillos.
16. 16Gather the 4 tomatillos, 1/2 onion, 1 garlic clove, 1 serrano (or jalapeno) and 10 sprigs of cilantro and pulse blend together
17. 17Add the avocado to the blender and pulse blend until combined
18. 18Salt to taste and add additional heat if desired (more serrano or jalapeno)