Chicken tinga

Pat two large chicken breasts dry, slice into the thickest part and pull that flap back to create a more even cooking surface.

Sprinkle salt on both sides.

Set the griddle over high heat, at least 400 degrees Fahrenheit, and add a drizzle of oil before the chicken.

Let the chicken cook without moving so it browns completely on one side; flip when the chicken has turned white halfway up.

Cook until the chicken reaches 155 degrees internal.

To a blender add one can of whole peeled tomatoes, two chipotles in adobo, a quarter of a white onion, three garlic cloves, a sprinkle of ground cumin and a sprinkle of oregano, and blend to a fine puree.

Bring the cooked chicken to the cutting board and shred it up.

Set a pot over medium heat, add the sauce and let it hard simmer about two minutes before adding the shredded chicken.

Let the mixture simmer at least 10 minutes, and up to 30 or 40 for a deeper colour as the sauce caramelizes.

Let the pot cool on the stove, then transfer it to a freezer bag and lay the bag on a baking sheet so it freezes flat.

For a quesadilla, lay a large corn tortilla on the griddle to warm up and add whatever cheese is on hand to melt.

Heat some of the frozen chicken tinga in the microwave for about two minutes.

Once the cheese is mostly melted, add the tinga, let the bottom of the tortilla crisp up, then fold it in half; the insides caramelize and char a little on the stove.

Cut the quesadilla into fingers and dip them in a little sour cream and poblano hot sauce mixture.