Chicken Tinga QuesadillaPhoto from Unsplash

 

GoodCook Celebrates National Hispanic Heritage Month with a Universal Favorite

In celebration of National Hispanic Heritage Month, we want to take your taste buds on a trip to Mexico with a Chicken Tinga Quesadilla recipe you will love.

First, a Little History…

Each year, Americans observe National Hispanic Heritage Month from September 15 to October 15 by celebrating the histories, cultures, and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, and Central and South America.

The impact of Hispanic culture in the United States has played an essential role in the beauty and diversity of this country. The Hispanic influence on cuisine in America is deeply rooted in flavor, family, and community. We loved bringing this traditional Quesadilla recipe to life with GoodCook cookware and kitchenware.

Where Did the Quesadilla Originate?

The original birth of the quesadilla traces back to Colonial Mexico, with the most authentic Mexican quesadilla originating in the south-central regions of Mexico!

The perfect infusion of tortilla, cheese, and sometimes meat has paved the way for the now famous food that many love worldwide. The history of cooking quesadillas in clay ovens and open-fire griddles can be recreated in modern times with the GoodCook Double Burner Griddle.

  • Serves: 8
  • Difficulty: Low
  • Prep: 10 minutes
  • Type: Dinner
  • Total time: 35 minutes
  • 1 (14.5-ounce) can of roasted tomatoes
  • 2 garlic cloves
  • 3 chipotle peppers in adobo sauce
  • 2 tablespoons chipotle adobo sauce
  • ½ teaspoon salt
  • 1 tablespoon cooking oil
  • ½ cup red onion, sliced
  • 1 cup chicken broth
  • 3 cups cooked chicken breast, shredded
  • 16 corn tortillas
  • 3 cups Manchego cheese, shredded
  • avocado slices for serving
  • sour cream for serving

Directions

  1. Combine roasted tomatoes, garlic, chipotle peppers, adobo sauce, and salt in a blender. Blend until smooth.
  2. Heat oil in a GoodCook® nonstick fry pan over medium heat. Add onion and stir. Cook for 1 minute. Add blended tomato mixture and chicken broth; simmer for 5 minutes. Add chicken and continue simmering for 10 minutes.
  3. Heat GoodCook® Double Griddle over medium heat. Place corn tortillas on a griddle and sprinkle 2 tablespoons of shredded cheese on one side of each tortilla. Place 2 tablespoons of chicken mixture on cheese, then top the chicken mixture with 1 more tablespoon of cheese and fold the tortilla over. When the cheese has melted, flip the quesadilla over to heat through; for 45 seconds.
  4. To serve, top with avocado slices and a side of sour cream.

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