Chicken Tinga Quesadillas

Ingredients

• Tomatoes

  Orange, raw

  454g

• Chicken breast

  Broilers or fryers, meat only, raw

  5 ½ lb or 2.49kg

• Garlic

  Raw

  2 clove or 6g

• Water

  Plain, clean water

  4 cup or 947g

• Vinegar

  Cider

  1 tbsp or 15g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Oil, corn and canola

  2 tbsp or 28g

• Onions

  Raw

  1 small or 70g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Mozzarella cheese substitute

  ¾ cup, shredded or 85g

• Cotija Cheese

  Cacique

  100g

Directions

1. Position a rack in upper third of oven; preheat broiler to high.
2. Place tomatoes on a rimmed baking sheet, cored sides up. Broil until blackened on top and soft but not falling apart, 12 to 15 minutes. When cool enough to handle, peel (discard skins).
3. Meanwhile, combine chicken, 1 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.
4. Remove from 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 (discard bones). Discard the garlic clove and reserve 1/2 cup of the cooking liquid. Rinse out the pan.
5. Place the tomatoes in a blender and add vinegar, 1 teaspoon chile powder, oregano, salt, the remaining garlic clove and the 1/2 cup reserved cooking liquid. Puree until smooth.
6. Heat oil in the saucepan over medium heat. Add sliced onion and cook, stirring often, until lightly browned, about 10 minutes. 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 about half, 15 to 20 minutes. Stir in the chicken and the remaining 1 teaspoon chile powder. Cook until the chicken is hot, about 5 minutes.
7. Preheat oven to 200F.
8. Heat a large cast-iron pan or griddle over medium-high heat. Add 2 tortillas at a time, topping one side of each with 1/4 cup of the chicken mixture and 1 tablespoon mozzarella. Using a spatula, fold the bare half over the topping and press down firmly. Cook until the cheese has melted and the tortillas are lightly browned, about 30 seconds per side. 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.
9. Arrange quesadillas on a serving platter. Garnish with chopped onion, cilantro, Cotija cheese and lettuce, if desired.
10. (source: http://www.eatingwell.com/recipe/262789/chicken-tinga-quesadillas/?did=373322-20190504&utm_campaign=daily-nosh_newsletter&utm_source=eatingwell.com&utm_medium=email&utm_content=050419&cid=373322&mid=20704502319)

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