Chipotle Pineapple Chicken Tinga Quesadilla Tostadas with Tequila Lime Pickled Jalapeño's.
Total Time
5 hours and 45 minutes
Prep Time
10 minutes
Cook Time
5 hours and 5 minutes
Rating
4.44 out of 5 stars
(16)
Ingredients
4 servings
- 1-2 cups pineapple juice
- 1/2 cup orange juice
- 1 (14 ounce) can fired roasted diced tomatoes
- 1/2 small sweet onion (chopped)
- 2 cloves garlic (minced or grated)
- 2 in canned chipotle chiles adobo (chopped)
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1 1/2 cups fresh pineapple (diced + more for serving)
- 2 pounds skinless chicken thighs or breast (or combo)
- 8 corn or flour tortillas
- 1 cup shredded sharp cheddar cheese
- 1/2 cup fresh cilantro (chopped + more for serving)
- sliced avocado (pineapple wedges + catija cheese, for serving)
- 3 jalapenos (thinly sliced)
- 1 small lime (sliced)
- 1/3 cup apple cider vinegar
- 1 tablespoon tequila
- 2 tablespoons granulated sugar
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Preparation
Step 1
To make the tequila lime pickled jalapeños, add the jalapeños to a glass jar. Sprinkle with sugar. Add the vinegar, tequila and lime juice. Toss. Let sit at room temperature for 20-30 minutes. After 30 minutes you can then cover and store in the fridge until ready to use.
Step 2
To make the tinga. In the bowl of a crockpot, combine 1 cup pineapple juice, the orange juice, tomatoes, onion, garlic, chopped chipotle chiles, salt, cumin, ginger, cinnamon and pineapple. Give it a stir and then place the chicken in the mixture. Cover and cook on low for 5-7 hours or high for 4-5 hours.* Keep an eye on the chicken towards the end of cooking and if needed add the remaining pineapple juice, I did.
Step 3
Once the chicken is cooked, shred with two forks and toss with the sauce. Cover and keep warm.
Step 4
Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add two tortillas. Top each with about 1/4 cup of shredded cheese and a sprinkle of cilantro. Top each with another tortilla. Cook until crisp, about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining tortillas.
Step 5
To assemble, place the quesadilla crisps on a plate. Top with the pineapple chicken tinga, a few slices of avocado, fresh pineapple, catija cheese and the tequila pickled jalapeños. Enjoy!
Step 6
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