Chicken tinga: Boil the chicken breast in water for about 1 hour, then remove and shred it. Slice the red onion thinly and sauté in a little olive oil. Meanwhile, make the sauce by blending the tomato, hot sauce, and a little water or chicken cooking broth. Pour the sauce into the pan with the sautéed onion and add the shredded chicken. Cook over medium heat until the sauce thickens.

Now make the tortillas for the quesadillas. Roll out each dough ball as thin as possible with a rolling pin. Cook each one in a hot skillet with a drop of oil over high heat. When bubbles start to form, flip it, cook for another minute, then remove. Repeat with all the dough balls.

For the pico de gallo, finely chop all the ingredients: a piece of the green onion top, tomato, both types of bell pepper, and cilantro. Dress with lime juice, salt, and a drizzle of extra virgin olive oil.
I use the green onion tops because they add a richer, more intense flavor. We often throw them away, but this is a great example of how you can use every part of an ingredient!

Once all the quesadillas are ready, cut them into triangles and serve with the pico de gallo for a fresh touch. Hope you enjoy!