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By Kaylyn Elcock
Chicken Tinga Quesadillas
12 steps
Prep:40minCook:1h
Updated at: Thu, 17 Aug 2023 03:16:01 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
23
High
Nutrition per serving
Calories484.1 kcal (24%)
Total Fat13.7 g (20%)
Carbs48 g (18%)
Sugars3.3 g (4%)
Protein40 g (80%)
Sodium487.9 mg (24%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
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1 lbtomatoes
medium, cored
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2.5 lbchicken breasts
bone-in, skinned
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2 clovesgarlic
divided
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4 cupswater
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1 Tbspcider vinegar
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2 tspChipotle chili powder
common divided
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1 teaspoondried oregano
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1 teaspoonkosher salt
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2 tablespoonscanola oil
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1white onion
small, thinly sliced
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12corn tortillas
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¾ cupsshredded mozzarella cheese
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onion
Chopped, for garnish
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Fresh cilantro
for garinsh
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Cotija cheese
for garinsh
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lettuce
Shredded, for garinsh
Instructions
Step 1
Position a rack in the upper third of the oven and preheat Broiler to high
Step 2
Place tomatoes in a rimmed baking sheet, cored side up. Broil until blackened on top and soft but not falling apart, 12 to 15 minutes. When cool enough to handle, peel and discard the skins
Step 3
Meanwhile, combine chicken, one garlic clove and water in a large saucepan. Bring to a boil over High heat. Reduce heat to maintain a simmer and cook, skimming the surface occasionally for 20 minutes
Step 4
Remove from the heat and let the chicken stand in the liquid until cooked through, 5 to 10 minutes. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Coarsely shred the meat and reserve 1/2 cup of the cooking liquid. Rinse out the pan
Step 5
Place the tomatoes in a blender and add vinegar, one teaspoon chili powder, oregano, salt, the remaining garlic clove and the 1/2 cup reserved cooking liquid. Puree until smooth
Step 6
Heat oil in a saucepan over medium heat. Add sliced onion and cook, stirring often until lightly browned, about 10 minutes
Step 7
Add the tomato mixture and bring to a boil, occasionally scraping the bottom to prevent sticking. Reduce heat to maintain a simmer and cook, stirring occasionally until the sauce has reduced by half, 15 to 20 minutes
Step 8
Stir in the chicken and the remaining one teaspoon chili powder. Cook until the chicken is hot, about 5 minutes
Step 9
Preheat oven to 200°
Step 10
Heat a large cast iron pan or griddle over medium high heat. Add 2 tortillas at a time, topping one side off with 1/4 cup of the chicken mixture and 1 tablespoon of mozzarella. Using a spatula, fold the bare half over the cooking top and press down firmly. Cook until the cheese has melted and the tortillas are lightly browned, about 30 seconds per side
Step 11
Transfer the quesadillas to a baking sheet and place in the oven to keep warm. Repeat with the remaining tortillas, adjusting the heat and wiping out the pan as necessary
Step 12
Arrange quesadillas on the serving platter. Garnish if desired
Notes
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