If you love bold, smoky flavors with a hint of spice, these Chicken Tinga Quesadillas are a must-try! Packed with tender, saucy chicken, melted cheese, and warm tortillas, this dish delivers the perfect balance of heat and creaminess.
The poblano pepper and chipotle add a deep, smoky kick, while the garlic lime sauce and fresh mango bring a refreshing twist.
Baked until crispy and golden, these quesadillas are easy to make and irresistibly delicious—perfect for a quick weeknight meal or a fun gathering with friends!
Why You’ll Love This Recipe:
Bold & Smoky Flavor – The combination of chipotle peppers, poblano, and enchilada sauce gives these quesadillas an irresistible smoky, slightly spicy kick.
Cheesy & Crispy Perfection – Baking the quesadillas creates a golden, crispy exterior while keeping the inside gooey with melty Mexican cheese.
Refreshing & Balanced – The garlic lime sauce and fresh mango add a cool, tangy contrast to the savory chicken and cheese, making every bite exciting.
Easy to Make & Customize – Simple ingredients, quick prep, and endless customization—swap the tortillas, adjust the spice level, or add your favorite toppings!
Perfect for Any Occasion – Whether it’s a weeknight dinner, party appetizer, or meal prep lunch, these quesadillas are satisfying, flavorful, and fun to eat!
Key Ingredients:
Chipotle Peppers in Adobo – Adds a smoky, slightly spicy flavor that gives the chicken its signature bold taste.
Poblano Pepper – A mild pepper that enhances the dish with a roasted, earthy flavor without too much heat.
Boneless Chicken Breast or Thighs – Tender, juicy, and protein-packed, perfect for soaking up all the delicious Tinga sauce.
Shredded Mexican Cheese Blend – A melty combination of cheddar, Monterey Jack, and queso quesadilla that makes every bite cheesy and irresistible.
Flour Tortillas – Soft and pliable, they crisp up beautifully in the oven for a golden, crunchy exterior.
Cooked Rice – Adds heartiness and texture, making the quesadillas extra filling.
Garlic Lime Sauce – A creamy, tangy mix of Greek yogurt, mayo, lime zest, and garlic that balances the smoky heat with a refreshing finish.
Diced Mango – A sweet and juicy topping that enhances the dish with freshness and contrast.
Chicken Tinga Quesadillas
Ingredients:
For the Chicken Tinga Filling:
1 lb boneless, skinless chicken breasts or thighs, cubed
1 yellow onion, chopped
1 poblano pepper, sliced
¾ cup red enchilada sauce
2-3 chipotle peppers in adobo, finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
For the Quesadillas:
4-6 flour tortillas, warmed
2 ½ cups shredded Mexican cheese blend
1 cup cooked rice
1 cup fresh chopped cilantro
1 mango, diced
For the Garlic Lime Sauce:
½ cup plain Greek yogurt or sour cream
3 tablespoons mayonnaise
2 teaspoons lime zest + 2 tablespoons lime juice
1 clove garlic, grated
Instructions:
Preheat the Oven:
Set your oven to 425°F (220°C) and prepare a baking sheet.
Cook the Chicken Tinga:
Heat a skillet over medium-high heat and drizzle with olive oil.
Add the chicken and onion, cooking for 5-8 minutes until the chicken is browned.
Stir in the poblano pepper, enchilada sauce, chipotle peppers, oregano, cumin, and salt.
Reduce heat to medium and let it simmer for about 5 minutes, or until the sauce thickens. Remove from heat.
On one half of a tortilla, layer shredded cheese, the cooked chicken tinga, and rice.
Sprinkle extra cheese and fresh cilantro on top.
Fold the tortilla over to seal in the filling.
Bake Until Crispy:
Arrange the quesadillas on a baking sheet.
Lightly brush with olive oil for a crispy finish.
Bake for 10 minutes, or until golden brown and the cheese is fully melted.
Prepare the Garlic Lime Sauce:
In a small bowl, mix together Greek yogurt (or sour cream), mayo, lime zest, lime juice, and grated garlic.
Season with a pinch of salt and set aside.
Serve & Enjoy:
Top the quesadillas with garlic lime sauce, diced mango, avocado slices, and extra cilantro for a fresh and flavorful finish.
Serve warm and enjoy!
Notes:
Chicken Choices: Both chicken breasts and thighs work well, but thighs are slightly more flavorful and juicy. If using thighs, trim any excess fat before cubing.
Pepper Varieties: If you prefer a milder heat, you can replace the poblano pepper with a green bell pepper. For extra heat, add more chipotle peppers or a pinch of cayenne pepper.
Rice Tip: For added flavor, use seasoned rice or even a flavored rice pilaf. Leftover rice works great here and adds convenience.