Tinga comes together quickly and is naturally high protein. With a simple tortilla and cheese swap, 2 quesadillas are under 500 calories, contain over 50 grams of protein, and pack tons of flavor!
1. Chop 1/2 of the onion into slices.
2. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion.
3. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through.
4. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth. Shred the chicken using your preferred method.
5. Roast the tomatillos, poblano pepper, 1/4 of an onion, and 3 garlic cloves using your preferred method. (Air fry at 390°F for 10 minutes)
6. Remove the skin of the poblano and remove the seeds and stem.
7. In a blender, add all the roasted vegetables plus 1/2 cup of the chicken broth, cilantro, spinach, and seasonings to taste.
8. Grease a pot and add the sliced onions. Cook for 2 minutes. Add the chicken and green salsa. Mix well, cover, and simmer on low for 10 minutes.
9. Warm up the tortillas on the comal for 30 seconds on each side. Add 15 grams of cheese, 56 grams of chicken, and 15 grams on top of the quesadilla. Fold in half and warm until the tortilla is golden brown and the cheese has melted.
10. 1 SERVING: 2 quesadillas. Add shredded lettuce, non fat Greek yogurt, or any toppings of choice.
