Tinga Quesadillas
Fried quesadillas filled with chicken tinga and cheese.
About this recipe
Corn dough quesadillas filled with chipotle chicken tinga and Oaxaca cheese, fried until golden. A quintessential Mexico City street food.
History & Origin
Tinga quesadillas are the perfect combination of two pillars of Mexican cookery: the corn dough quesadilla and Pueblan chicken tinga. In Mexico City, quesadillas are fresh dough creations filled with an infinite variety of stews. Chicken tinga, a Pueblan dish of shredded chicken in tomato and chipotle sauce, became one of the most popular fillings in the capital's markets. The magic lies in the contrast: the crispy outer shell, the melted Oaxaca cheese stretching in strings, and the juicy tinga with its smoky chipotle touch. The eternal debate over whether a quesadilla must contain cheese originated in these market stalls.
Estimated cost
$5.00
Total cost
$0.63
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
280
Calories
16g
Protein
26g
Carbohydrates
14g
Fat
2g
Fiber
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare the tinga: blend the tomatoes with the garlic and the chipotles. Sauté the onion slice in oil, add the sauce and cook 10 minutes. Add the pollo shredded and salt. Cook 5 minutes more.
- 2
Divide the dough into 8 bolitas. Aplana each a formando a disc of 15 cm of diameter.
- 3
Place a portion of tinga and Oaxaca cheese in a half of each disc. Fold formando half luna and presiona the bordes for sellar.
- 4
Heat plenty of oil in a deep skillet over medium-high heat.
- 5
Fry thes quesadillas for tandas, 2-3 minutes on each side, until golden and crispy.
💡 No the apiles; fry máximo 2-3 a the vez.
- 6
Drain on papel absorbente. Serve with cream, lettuce and green sauce.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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