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Tinga and cheese quesadillas

Serves 4 Servings


  • 8 large flour tortillas
  • 4 generous slices of monterey jack, muenster cheese, mexican manchego or mozzarella
  • 2 cup chicken tinga
  • 2 cup guacamole (homemade or store bought), on the side


Baking Directions:

Heat a nonstick skillet or comal over medium-low heat.

You may also use the grill.

Once hot, after 3 or 4 minutes, brush one side of 2 flour tortillas.

Place them on the skillet, top with the cheese slices and the chicken tinga.

Place 2 flour tortillas on top, and brush with a little bit of oil on the top as well.

Let the quesadillas cook until the tortillas on the bottom have begun to harden a bit and achieve a nice golden to brown tan.

Flip to the other side with the help of a cooking spatula and let the quesadillas continue to warm up, until the cheese has completely melted and the tortillas have hardened and tanned on both sides.

Repeat with the rest.

Cut in halves or triangles and serve with guacamole on the side for your guests to spoon on top.

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