Prep time: 15 minutes
Total time: 1 hour
for the pollo guisado:
1 1/2 pounds|700 grams chicken thighs
1 tablespoon sazon
1 ½ limes, juiced
1 ½ cups sofrito
¼ cup|60 ml safflower oil
½ can chipotle in adobo
1 (15-ounce|376 gram) can whole peeled tomatoes, crushed by hand
1 tablespoon rum
for the quesadillas:
4 (8-inch) flour tortillas
1 (14-ounce|400 grams) ball Oaxacan cheese, thinly sliced
canola oil, for cooking
1. Make the pollo guisado: Season the chicken all over with the sazon. Heat the oil in a large saucepan over medium-high. Add the chicken and cook, flipping once, until lightly golden, 6 minutes. Squeeze in the lime juice and the sofrito. Cook, stirring, until fragrant, 1 to 2 minutes. Add the remaining ingredients and bring to a simmer. Cover and cook until the chicken is cooked through, 5 minutes. Uncover and continue cooking until thick, about 10 minutes. Set aside and slightly shred the chicken. Keep warm.
2. To make the quesadillas, heat 1 tablespoon oil in a large cast-iron skillet. Spread some pollo guisado on one tortilla and place in the cast-iron skillet. Top with some cheese and another tortilla and cook until golden, 2 minutes. Flip and cook until golden, 1 to 2 minutes more. Transfer to a cutting board, cut into wedges, and serve.
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