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  • Writer's pictureCatherine Murton

Chicken Tinga Quesadilla Tacos

Updated: Jun 1, 2023

Elevate your Taco Tuesday with these amazing Chicken Tinga Quesadilla Tacos! Everyone in my family gets so excited when I make these tacos. The tacos taste so good and look beautiful, but the recipe is so easy!

These aren't your average chicken tacos, because we turn the taco into a quesadilla. I mean look at that cheese pull!

Let's jump right in and make these amazing tacos. As I said, these are stunning tacos, but actually pretty easy to make. Easy enough that you can actually have them on Taco Tuesday without feeling overwhelmed.

Chicken Tinga Quesadilla Tacos


Olive oil, about 1 tablespoon

1 rotisserie chicken, shredded

1 red onion, halved then sliced

1 can of chipotle chilis in Adobe sauce (I vary how much I use, but usually it's around 4 of the peppers with some of the sauce added in)

1, 28oz can of crushed tomatoes

4 garlic cloves

1/2 tsp cumin

1/2 tsp dried oregano

small flour tortillas (you need 2 tortillas per taco)

non-stick spray, I like avocado spray

quesadilla cheese, shredded

Roasted poblano salsa cremosa (so so good, makes those flavors pop)

Toppings optional:

Onion, chopped (for ease, I buy prechopped)

Queso Fresco


lime wedges


Special tools this recipe calls for are a griddle (I own this one) and a food processor.

  1. Halve your red onion and cut it into thin slices.

  2. Heat 1 tbsp olive oil in a large saute pan and heat over medium-high heat. Add onions to start cooking.

  3. While your onions are cooking down, add garlic cloves, chipotles in adobe sauce, crushed tomatoes, oregano, cumin, and salt to a food processor and blend.

4. Once your sauce is blended, add it to your pan with the red onions and bring to a simmer.

5. Add in the shredded chicken and stir to combine. Bring it all to a simmer again and turn it down to low to just heat the chicken through and let that sauce marinate the chicken.

6. Start prepping your toppings for the tacos - we like chopped onion (I often buy pre-chopped to save time), crumbled queso fresco, cilantro, lime wedges, and the roasted poblano salsa cremosa really makes these tacos. Set all this aside and get ready to start making your tacos.

7. Start getting your griddle warm, I think I usually cook mine around 300. Spray with non-stick spray. I like avocado spray.

8. When your griddle is ready, add your bottom tortillas and top with shredded quesadilla cheese. Top with another tortilla.

9. When they are almost ready to flip, spray the top side with more non-stick spray, flip, and cook the other side.

10. Now, you're ready to make your tacos! The easiest way to make your taco fold in half is to use your spatula and made a small indentation down the middle to fold easier.

11. Add a scoop of the chicken mixture to one side of the taco. I sometimes add the rest of the toppings right way, other times I remove them from the griddle and add the toppings. Fold your taco together

12. Top with queso fresco, cilantro, chopped onions, roasted poblano salsa cremo, or whatever toppings your family likes.

13. Serve with a wedge of lime and enjoy!

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