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Tinga Dillas

4 servings
Quesadillas de Tinga


  • 8 large flour tortillas
  • 4 slices Monterey jack cheese, muenster cheese, or Mexican manchego
  • 2 cups chicken tinga, recipe above
  • 2 cups guacamole, home made or store bought, on the side

To Prepare

  • Heat a non-stick skillet or comal over medium-low heat. You may also use the grill. Once hot, after 3 or 4 minutes, layer 2 flour tortillas, the cheese slices and the Chicken Tinga. Place 2 flour tortillas on top of the open ones, and let them cook until the tortilla on the bottom has begun to harden a bit. Flip to the other side with the help of a cooking spatula and let the quesdillas continue to warm up, until the cheese has completely melted and the tortillas have hardened on both sides.
  • Repeat with the rest.
  • Serve with guacamole for your guests to spoon on top.