Tinga Quesadilla or Tinga tacos ? What a dilemma. If you have some chicken tinga leftovers or if you want to prepare it from scratch and go above the traditional chicken tacos, you could consider having tingadillas (Chicken Tinga Quesadillas) we promised that will cheer up your day.
Serves 4 ı Cooks In 15 min ı Difficulty Easy
• 500 gr of sliced chicken brest
• 1 jar of KanKun Tinga
• 1 white onion
• 1 bunch of coriander -garnish
• 1 bag of spinach and 1 bag of shred cheese
• 4 flour tortillas
For the chicken tinga:
- Add some vegetable oil in a medium sized sauce pan, add the onions a sauté until cook, add the chicken, stir for 1 minute.
- Add 1 jar of KanKun Tinga, add ¼ of water. Bring to the boil, cover over and reduce heat to medium and cook for 20 minutes or until the chicken is cooked through, stirring and turning the chicken breasts occasionally.
- Remove the chicken breasts on to a cutting board. Shred the chicken.
- Return the shredded chicken to the sauce pan, and cook and stir for 5 minutes or longer.
- Do not allow to get too dry the consistency should be moisture.
To fill the quesadilla:
- Warm the tortillas in a pan.
- Add the handful of shred cheese , chicken tinga, spinach
- Fold in two ans seved with sour cream or avocado
KanKun wants to make Mexican food simple and convenient while still holding the traditional and authenticity of Mexican street food flavors. KanKun Tinga Cooking Sauce is an earthy, spicy, smoky-sweet sauce originated from the Puebla Region. This sauce is made with a blend of fresh ingredients: tomato puree, onions, garlic, smoky jalapenos. Use chicken tinga as a base for quesadillas, Mexican tacos, burritos, tostadas. This sauce will also go well to condiment pork or beef.