Quesadilla chicken tinga

1. To make the chicken tinga, boil the chicken in the stock and after remove it from the stock. Peel and clean the guajillo and soak it in the chicken stock for 5 minutes, then blend it nicely together with the chipotle.

2. Shred the chicken.

3. In a hot pan add some sunflower oil and sauté the onions and garlic.

4. Then add tomatoes and keep cooking for two minutes in medium heat.

5. Add the chillies previously blended and season it with salt and pepper. Boil for two minutes and add the chicken. Mix and boil for one minute.

6. Put the flour tortilla in a hot grill or pan fry.

7. Spread the cheese all over the tortilla, then add the pico de gallo.

8. Spread the chicken as well and then fold it into half and cook until you get a nice brown crust, about 5 to 6 minutes.

9. Cut the quesadilla equally into 4 slices, serve it with crispy tortilla chips and salsa.

Note: This recipe was first published on May 5, 2021.

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