Chicken Tinga Quesadilla
Chicken Tinga Quesadilla

Loaded with extra cheese, this Mexican-inspired quesadilla is easy to prep and delivers delicious results that are sure to please.

Servings: 1

Ingredients

  • 1 tbsp olive oil
  • 8 oz (125 g) boneless skinless chicken thighs
  • 1/4 tsp each salt and pepper
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 3/4 cup sodium-reduced chicken broth
  • 1/2 cup tomato sauce
  • 1 canned chipotle in adobo, minced (1 tbsp) adobo sauce)
  • 2 tbsp lime juice
  • 2 tsp honey
  • 1/4 cup Beatrice 18% Sour Cream
  • 2 tbsp finely chopped fresh cilantro
  • 1 tsp lime zest
  • 1 cup Cracker Barrel Natural Cheddar Coloured Mild/Monterey Jack Cheese Shredded, divided
  • 3 flour tortillas (7-inch/18 cm)
  • 1/4 cup diced red bell pepper
  • 1 tbsp diced jalapeño pepper
  • 1 tbsp vegetable oil, divided
Products Used:
Beatrice Sour Cream 18%
Cracker Barrel Natural Cheddar Coloured Mild Cheese Shredded

Directions

  1. Heat olive oil in skillet set over medium heat. Season chicken with salt and pepper; cook until chicken is starting to brown on both sides. Transfer chicken to plate.
  2. Add onion, garlic and cumin to skillet and cook until veggies start to soften. Stir in broth, tomato sauce, chipotle, adobo sauce, lime juice and honey; bring to boil. Return chicken to pan. Reduce heat to low; cover and cook until chicken is very tender.
  3. Remove chicken from pan; shred with 2 forks. Return to pan; cook over medium until very little liquid remains and sauce clings to chicken well. Let cool completely. Refrigerate chicken tinga mixture until ready to use.
  4. Stir together Beatrice Sour Cream, cilantro and lime zest; transfer to portion serving cup. Refrigerate until ready to serve.
  5. Sprinkle 1/4 cup of Cracker Barrel Natural Cheddar Coloured Mild/Monterey Jack Cheese Shredded over one tortilla. Top with half the chicken tinga mixture. Top with half each of the red pepper and jalapeño. Sprinkle with another 1/4 cup of cheese. Repeat layers. Cap with remaining tortilla
  6. Heat vegetable oil in large skillet set over medium heat; cook quesadilla on each side until golden brown and cheese is melted.
  7. Cut into 6 wedges. Serve with cilantro sour cream.
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