Deep-Fried Chicken Tinga Quesadillas
The quintessential Mexican market snack. Golden, extra-crunchy fried corn masa turnovers stuffed with juicy shredded chicken tinga, crisp lettuce, and fresh cheese.
55 min
Easy
Mexicana
3 servings
The story behind
Oh man, this is pure comfort! This recipe takes me straight back to lazy Sunday afternoons at the local town market. There was this small tin-roof stall where a wonderful lady spent hours frying these massive quesadillas in a giant iron pot. My favorite part was watching her deftly slice them open with a small knife to stuff them with fresh lettuce and shredded cheese while they were still piping hot. Her golden rule was to let the chicken tinga simmer until almost all the tomato liquid evaporated so it wouldn't tear the dough. They are absolute perfection for a weekend late-afternoon snack, enjoying that satisfying crunch with a big glass of ice-cold cinnamon horchata.
Instructions
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1Place the corn masa in a large bowl, add a pinch of salt, and a splash of water if it feels a bit stiff. Knead until smooth and it easily releases from your hands.
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2Roll the dough into golf-ball-sized portions and flatten them using a tortilla press until thin but sturdy.
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3Spoon a generous amount of the chicken tinga right into the center of the fresh tortilla.
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4Fold the tortilla in half and firmly press the curved edges together with your fingers to seal completely, making sure no air is trapped inside.
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5Heat the vegetable oil in a deep skillet over medium-high heat. Test it by dropping a tiny piece of dough—it should bubble immediately.
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6Carefully slide the quesadillas into the hot oil and fry for about 2 to 3 minutes per side until beautifully golden-brown and ultra-crispy.
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7Remove them with tongs and place them on paper towels to drain off any excess oil.
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8Using a serrated knife, carefully split the quesadillas open along the curved edge and stuff them with a handful of fresh lettuce and plenty of shredded cheese before serving hot.
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