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.

Serves: 1


  • 1 tbsp (15 mL) olive oil
  • 8 oz (125 g) boneless skinless chicken thighs
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) ground cumin
  • 3/4 cup (175 mL) sodium-reduced chicken broth
  • 1/2 cup (125 mL) tomato sauce
  • 1 canned chipotle in adobo, minced (1 tbsp/15 mL) adobo sauce)
  • 2 tbsp (30 mL) lime juice
  • 2 tsp (10 mL) honey
  • 1/4 cup (60 mL) Beatrice 18% Sour Cream
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1 tsp (5 mL) lime zest
  • 1 cup (250 mL) Cracker Barrel Natural Cheddar Coloured Mild or Monterey Jack Cheese Shredded, divided
  • 3 flour tortillas (7-inch/18 cm)
  • 1/4 cup (60 mL) diced red bell pepper
  • 1 tbsp (15 mL) diced jalapeño pepper
  • 1 tbsp (15 mL) vegetable oil, divided


  1. Heat olive oil in skillet set over medium heat. Season chicken with salt and pepper; cook for 2 to 3 minutes per side or until chicken is starting to brown. Transfer chicken to plate.
  2. Add onion, garlic and cumin to skillet; cook for 2 to 3 minutes or 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 for 45 to 60 minutes or until chicken is very tender.
  3. Remove chicken from pan; shred with 2 forks. Return to pan; cook over medium for 3 to 5 minutes or 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 sour cream, cilantro and lime zest; transfer to portion serving cup. Refrigerate until ready to serve.
  5. Sprinkle 1/4 cup (60 mL) cheese 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 (60 mL) of cheese. Repeat layers. Cap with remaining tortilla.
  6. Heat vegetable oil in large skillet set over medium heat; cook quesadilla for 3 to 4 minutes per side or until golden brown and cheese is melted.
  7. Cut into 6 wedges. Serve with cilantro sour cream.


For a spicier version, substitute Black Diamond Monterey Jack Cheese Shredded with Hot Pepper for Cracker Barrel Natural Cheddar Coloured Mild or Monterey Jack Cheese Shredded.