Tingadillas -- Cheesy Chicken Tinga Quesadillas

If you are cooking the chicken, cover 2 chicken breasts with water in a saucepan. Bring to a boil and simmer for 20-25 minutes or until the chicken is no longer pink inside.

Roughly chop ½ an onion and peel 2 garlic cloves

Cook the onion and whole garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown

You can pan roast the tomatoes and tomatillos if you want, but I usually just use the oven. Roast the tomatoes in the oven at 400F for 15-20 minutes. Add the tomatillos to the tomatoes about halfway through the roasting period as they need less time to roast than the tomatoes

Add the onion, garlic, tomatoes and tomatillos to a blender along with 3 chipotles in adobo (I usually scrape out the veins and seeds of the chipotles)

Pulse blend until combined well

Simmer this sauce in a dollop of oil on medium heat.

Add ½ cup stock, ⅛ teaspoon oregano, a dash of cumin, and a pinch of salt to the sauce.

Let reduce for 5-10 minutes

Add the shredded chicken and combine well with the sauce, bringing everything to a uniform temp.

Give a final taste before serving and add more adobo sauce if you want more heat, and add salt to taste.

Cover half of a flour tortilla with the Tinga mixture and add a healthy layer of shredded cheese.

Fold onto itself and cook each side over medium-high heat until crispy and brown spots are forming, approximately 3-4 minutes each side

Cut in half and serve immediately

For the Avocado Salsa Verde, fresh tomatillos will taste best if roasted in the oven at 400F until they turn army green, 10 minutes or so. No need to roast canned tomatillos.

Gather the 4 tomatillos, 1/2 onion, 1 garlic clove, 1 serrano (or jalapeno) and 10 sprigs of cilantro and pulse blend together

Add the avocado to the blender and pulse blend until combined

Salt to taste and add additional heat if desired (more serrano or jalapeno)