From mexicanplease.com

Tingadillas – Cheesy Chicken Tinga Quesadillas

3 servings · 15 min prep · 20 min cook

Ingredients

For the Tinga Sauce & Chicken

• 4 tomatillos
• 2 roma tomatoes
• 1/2 onion
• 2 garlic cloves
• 3 chipotles in adobo
• 1/2 cup stock
• 1/8 tsp oregano (use Mexican if you have it)
• salt
• dash cumin
• 2 chicken breasts (or rotisserie chicken)

For the Quesadillas

• 4 flour tortillas
• Monterey Jack cheese (or Mozzarella), shredded

For the Avocado Salsa Verde

• 4 tomatillos
• 1/2 onion
• 1 garlic clove
• 1 serrano pepper (or jalapeno)
• 10 sprigs cilantro
• 1 avocado

Steps

1. If 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.

   20-25 min

2. Roughly chop ½ onion and peel 2 garlic cloves.
3. Cook the ½ onion and whole 2 garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown.
4. You can pan roast the 2 tomatoes and 4 tomatillos if you want, but usually the oven works well. 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.

   15-20 min

5. Add the ½ onion, 2 garlic, 2 tomatoes and tomatillos to a blender along with 3 chipotles in adobo (scrape out the veins and seeds of the chipotles if desired).
6. Pulse blend until combined well.
7. Simmer this sauce in a dollop of oil on medium heat.
8. Add ½ cup stock, ⅛ tsp oregano, a dash of dash cumin, and a pinch of salt to the sauce.
9. Let reduce for 5-10 minutes.

   5-10 min

10. Add the shredded 2 chicken and combine well with the sauce, bringing everything to a uniform temp.
11. Give a final taste before serving and add more 3 adobo sauce if you want more heat, and add salt to taste.
12. Cover half of a 4 flour tortilla with the Tinga mixture and add a healthy layer of shredded cheese.
13. Fold onto itself and cook each side over medium-high heat until crispy and brown spots are forming, approximately 3-4 minutes each side.

    3-4 min

14. Cut in half and serve immediately.
15. For the 1 Avocado Salsa Verde, fresh 4 tomatillos will taste best if roasted in the oven at 400F until they turn army green, about 10 minutes. No need to roast canned tomatillos.

    10 min

16. Gather 4 tomatillos, ½ onion, 1 garlic clove, 1 serrano (or jalapeno) and 10 sprigs sprigs of cilantro and pulse blend together.
17. Add 1 avocado to the blender and pulse blend until combined.
18. Salt to taste and add additional heat if desired (more 1 serrano or jalapeno).

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