These Chicken Tinga Quesadilla Tacos are packed with flavor, easy to make, and perfect for feeding a family on a budget — all with help from the slow cooker and a quick, crispy finish on the Blackstone Griddle. The saucy pulled chicken has just the right amount of heat, and the griddled tortillas add the perfect crunch. Whether you’re hosting a cookout or making a fast weeknight dinner, this recipe proves you can keep it budget-friendly without sacrificing taste.

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Ingredients

For the Chicken Tinga (Slow Cooker)

• 4 boneless, skinless chicken breasts
• 2 sweet onions, diced
• 2 cans chipotle peppers in adobo (chopped, with sauce)
• 2 cans diced tomatoes
• 2 tsp dried oregano
• 1 tsp cumin
• Salt (generous)
• ½ cup chicken broth

For the Quesadillas (on the Griddle)

• Fresh flour tortillas (I used H-E-B’s)
• Quesadilla cheese (or any good melting cheese)
• Chicken tinga
• Salsa verde
• Oil for the griddle

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Instructions

1. Make the Chicken Tinga

1. Add chicken breasts, onions, chipotle peppers, diced tomatoes, oregano, cumin, salt, and chicken broth to the crock pot.
2. Cook on HIGH for 4 hours or LOW for 6–8 hours.
3. Scoop out the onions, peppers, and tomatoes and blend into a smooth sauce.
4. Shred the chicken, pour the blended sauce back in, and keep warm until ready to use.

2. Prepare the Quesadilla Tacos

1. Preheat the Blackstone Griddle to medium heat.
2. Add a bit of oil to the surface and place tortillas down.
3. Add cheese to one half of the tortilla, then top with chicken tinga.
4. Drizzle with salsa verde, fold the tortilla in half, and cook until golden and crispy on both sides.

3. Serve

• Serve hot with tortilla chips or your favorite sides.

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Tips & Variations

• Adjust the heat by using fewer chipotle peppers or adding extra salsa verde.
• Try with corn tortillas for a gluten-free option.
• Leftover chicken tinga works great for nachos, enchiladas, or burritos.