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!