Spicy chicken tinga quesadilla

California pizza kitchen makes a spicy chicken tinga quesadilla appetizer that they call a “small plate” that is nicely crisp with a simplicity of flavor that I wanted to try to make myself.  Click to view the description from the menu on their website:

Lime chicken, Monterey jack, carmelized onions, roasted peppers, black beans and cilantro, baked in our hearth oven. Served with housemade Ranchito sauce.

I didn’t have a recipe, but somewhere on the web I found these ingredients and recipe and I can’t find it again, however, it was my rough process.

2 breasts of shredded chicken cooked with tomatoes, chilis, and spices.

¼ c. mayo

1-1/2 Tbsp. hot sauce-chipotle

½ c. ranch dressing

Heat oil and carmelize onions and peppers.

Add black beans.

Grill and shred chicken and 2 c. fresh diced tomatoes and 1 c. chicken broth and 2 chipotle chilis, chopped.

Heat tortilla and flip-about 1 minute.

Add 1/3 c. monterey jack cheese and 1/3 c. chicken tinga mixture and ranchito sauce-about 2 minutes.

Fold and remove and quarter.

Top with cilantro and squeeze lime.

Add rice on the side.

I didn’t add rice to the side, however, I love every opportunity to include jicama!

quesadilla

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