These chicken tinga quesadillas are smoky, spicy, and loaded with melted salty feta cheese. A quick and satisfying dinner or party snack!
David and I love the smoky, tomato-chipotle flavour of chicken tinga and normally enjoy it assembled like fajitas when I make slow cooker chicken tinga. We came up with the idea to use it as a filling for quesadillas and I decided that I'd make the tinga on the hob for this recipe. The tomato-chipotle sauce can be made while the chicken is poaching, or you can use ready cooked rotisserie chicken if you like. It's a perfect filling that can be made ahead and frozen too.
A delicious dish that's perfect for quick dinners and party food that can be cooked on the hob, in the oven or air fryer. Any leftovers can be used up at a lunchtime.
Tips
- Chicken – shredded cooked rotisserie chicken also works well.
- Cheese – if you prefer an oozy melted cheese, use grated mozzarella, Monterey Jack, cheddar or a Mexican blend.
- Flavour variations:
- BBQ – add some barbecue sauce for a smoky sweet twist.
- Extra cheese – make them extra cheesy and oozy by using grated mozzarella and crumbled feta.
- This chicken tinga quesadillas recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes - keep it in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently before using.
Tinga has a medium spice level from chipotle. Reduce the chipotle paste for a milder version or add more for heat lovers.
Yes - bake the quesadillas in the oven on a tin foil lined baking tray at 200C/180C fan/gas 6 for 10 to 12 minutes, flipping halfway for extra crispness. Air fry at 180 to 200C until crispy and hot through.
Yes - swap the chicken for sautéed mushrooms, sliced peppers, or black beans.
A combination of melty cheese (mozzarella or Monterey Jack) and flavourful cheese (cheddar or feta) gives the best balance.
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HOW TO MAKE THESE CHICKEN TINGA QUESADILLAS
Ingredients
- 500g chicken breasts (see Tips)
- 500ml cold water
- 1 tsp olive oil
- 1 medium onion (approx. 120 to 150g), finely chopped
- 1 chicken stock pot, or cube, crumbled
- 15g dark brown sugar
- 2 tsp chipotle paste
- 400g tin chopped tomatoes
- 1 bay leaf
- olive oil or vegetable oil, for frying
- 4 large flour or corn tortillas
- 200g feta cheese, cubed or crumbled, or grated mozzarella, cheddar, Monterey Jack, or a Mexican blend (see Tips)
To serve (optional):
- pico de gallo salsa
- guacamole or slices of avocado
- sour cream
Instructions
- Poach the chicken in water – place the chicken breasts in a small saucepan on a high heat and pour in 500ml of cold water. When the water begins to boil, lower the heat and gently simmer for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate, before shredding. Discard the poaching liquid.
- Put your oven on at its lowest temperature.
- While the chicken is poaching, heat the olive oil over a medium heat in a medium saucepan. Add the chopped onion and cook for 3 minutes, stirring frequently, until translucent.
- Add the chicken stock pot or crumble stock cube, sugar and chipotle paste. Stir to combine, then add the tin of tomatoes and bay leaf. Stir and bring to a simmer. Cover with a lid and simmer for 15 minutes. With 5 minutes to go, add the shredded chicken. Remove from the heat and discard the bay leaf.
- Heat a large frying pan over a medium low heat and brush it with a drizzle of oil. Lay a tortilla in the pan and arrange a quarter of the chicken tinga mixture over half the tortilla and top with a quarter of your choice of cheese(s).
- Fold the other half of the tortilla over the filling to make a semi-circle and cook for 2 minutes until the cheese is starting to melt and the tortilla is lightly browned. Carefully turn the quesadilla over using a fish slice or palette knife, and fry on the other side for 2 minutes until it's golden.
- Transfer it to the oven to keep warm while you make the rest of the quesadillas.
- Serve, cut into wedges with your choices of Mexican sides.
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Chicken Tinga Quesadillas
Equipment
Ingredients
- 500 g (1.1 lb) chicken breasts (see Notes)
- 500 ml (2 cups) cold water
- 1 tsp olive oil
- 1 medium onion (approx. 120 to 150g) finely chopped
- 1 chicken stock pot or cube, crumbled
- 15 g (1 tbsp) dark brown sugar
- 2 tsp chipotle paste
- 400 g (14.1 oz) tin chopped tomatoes
- 1 bay leaf
- olive oil or vegetable oil for frying
- 4 large flour or corn tortillas
- 200 g (7.1 oz) feta cheese, cubed or crumbled, or grated mozzarella, cheddar, Monterey Jack, or a Mexican blend (see Notes)
To serve (optional):
- pico de gallo salsa
- guacamole or slices of avocado
- sour cream
Instructions
- Poach the chicken in water – place the chicken breasts in a small saucepan on a high heat and pour in 500ml of cold water. When the water begins to boil, lower the heat and gently simmer for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate, before shredding. Discard the poaching liquid.
- Put your oven on at its lowest temperature.
- While the chicken is poaching, heat the olive oil over a medium heat in a medium saucepan. Add the chopped onion and cook for 3 minutes, stirring frequently, until translucent.
- Add the chicken stock pot or crumble stock cube, sugar and chipotle paste. Stir to combine, then add the tin of tomatoes and bay leaf. Stir and bring to a simmer. Cover with a lid and simmer for 15 minutes. With 5 minutes to go, add the shredded chicken. Remove from the heat and discard the bay leaf.
- Heat a large frying pan over a medium low heat and brush it with a drizzle of oil. Lay a tortilla in the pan and arrange a quarter of the chicken tinga mixture over half the tortilla and top with a quarter of your choice of cheese(s).
- Fold the other half of the tortilla over the filling to make a semi-circle and cook for 2 minutes until the cheese is starting to melt and the tortilla is lightly browned. Carefully turn the quesadilla over using a fish slice or palette knife, and fry on the other side for 2 minutes until it's golden.
- Transfer it to the oven to keep warm while you make the rest of the quesadillas.
- Serve, cut into wedges with your choices of Mexican sides.
Notes
- Chicken – shredded cooked rotisserie chicken also works well.
- Cheese – if you prefer an oozy melted cheese, use grated mozzarella, Monterey Jack, cheddar or a Mexican blend.
- Flavour variations:
- BBQ – add some barbecue sauce for a smoky sweet twist.
- Extra cheese – make them extra cheesy and oozy by using grated mozzarella and crumbled feta.
- This chicken tinga quesadillas recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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