Crispy Chicken Tinga Quesadillas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy quesadillas filled with spicy chicken tinga, cheese, and served with rice and a mango-yogurt sauce. A quick, flavorful Mexican-inspired meal with a satisfying crunch and complex spice profile.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound boneless chicken breasts or thighs, cubed
- 1 yellow onion, chopped
- 1 poblano pepper, sliced
- 3/4 cup red enchilada sauce
- 2-3 chipotle peppers in adobo, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 4-6 flour tortillas, warmed
- 2 1/2 cups shredded Mexican cheese
- 1 cup cooked rice
- 1 cup fresh chopped cilantro
- 1 mango, diced
- 1/2 cup plain Greek yogurt or sour cream
- 3 tablespoons mayo
- 2 teaspoons lime zest, plus 2 tablespoons lime juice
- 1 clove garlic, grated
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1889mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 906mg
- Calcium
- 676mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.