📝 About This Recipe
Inspired by the vibrant stalls of Mexico City, this isn't your average microwave snack; it is a masterclass in texture and balance. We use a combination of nutty Oaxaca cheese and sharp Monterey Jack, folded into buttery, griddled flour tortillas with a smoky, hand-shredded chicken tinga filling. The result is a crisp, golden exterior that yields to a molten, savory core, capturing the true spirit of Mexican street food comfort.
🥗 Ingredients
The Protein (Chicken Tinga)
- 3 cups Rotisserie Chicken (shredded)
- 2 pieces Chipotle Peppers in Adobo (finely minced)
- 1/2 piece White Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Cumin (ground)
The Foundation
- 4 large Flour Tortillas (10-inch burrito size)
- 6 ounces Oaxaca Cheese (shredded or pulled into strings)
- 6 ounces Monterey Jack Cheese (freshly grated)
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Vegetable Oil (for the filling)
Fresh Toppings and Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Pickled Red Onions (for acidity)
- 1/2 cup Mexican Crema (or sour cream thinned with lime juice)
- 1 piece Large Avocado (sliced)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Heat the vegetable oil in a medium skillet over medium heat. Add the sliced white onions and sauté for 5-6 minutes until softened and translucent.
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2
Stir in the minced garlic, minced chipotle peppers, and ground cumin. Cook for 1 minute until the spices are fragrant.
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3
Add the shredded chicken to the skillet. Toss thoroughly to coat the chicken in the chipotle mixture and cook for 3-4 minutes until heated through. Remove from heat and set aside.
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4
In a bowl, mix the shredded Oaxaca and Monterey Jack cheeses together to ensure an even melt and flavor distribution.
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5
Place a large cast-iron skillet or flat griddle over medium-low heat. Let it preheat for at least 3 minutes; a consistent, gentle heat is key to a crispy exterior.
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6
Lightly brush one side of a flour tortilla with melted butter and place it butter-side down on the skillet.
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7
Immediately sprinkle a generous handful of the cheese blend over the entire surface of the tortilla.
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8
Distribute about 3/4 cup of the chicken tinga mixture over only one half of the tortilla.
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9
Once the cheese starts to bubble and melt, use a spatula to fold the 'cheese-only' half over the chicken-filled half, creating a half-moon shape.
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10
Press down firmly with the spatula to 'glue' the quesadilla together. Cook for 2-3 minutes per side, flipping once, until the tortilla is deep golden brown and crispy.
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11
Remove the quesadilla from the heat and let it rest on a cutting board for 60 seconds. This allows the cheese to set slightly so it doesn't all leak out when sliced.
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12
Repeat the process for the remaining tortillas and filling.
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13
Slice each half-moon into three triangles using a sharp knife or a pizza cutter.
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14
Garnish with fresh cilantro and pickled red onions. Serve immediately while the cheese is molten.
💡 Chef's Tips
Grating your own cheese from a block is essential; pre-shredded cheese is coated in potato starch which prevents a smooth, gooey melt. Keep the heat at medium-low; if the pan is too hot, the tortilla will burn before the cheese in the center has a chance to fully liquefy. For an extra-crispy 'crust,' sprinkle a tiny bit of cheese directly onto the skillet and place the tortilla on top of it to create a frico (cheese lace). Don't overfill the quesadilla; too much filling makes it difficult to flip and causes the structure to collapse. If making several at once, keep the finished quesadillas on a wire rack in a 200°F (95°C) oven to stay warm without getting soggy.
🍽️ Serving Suggestions
Serve with a side of smoky roasted tomato salsa or salsa verde for dipping. A bowl of warm black beans topped with queso fresco complements the richness of the dish. Pair with a cold Hibiscus Agua Fresca or a classic Mexican Lager with a lime wedge. Add a side of Mexican street corn (esquites) tossed with mayo, chili powder, and lime. Drizzle with plenty of Mexican crema to balance the heat of the chipotle chicken.