Step 1

To make the tequila lime pickled jalapeños, add the jalapeños to a glass jar. Sprinkle with sugar. Add the vinegar, tequila and lime juice. Toss. Let sit at room temperature for 20-30 minutes. After 30 minutes you can then cover and store in the fridge until ready to use.

Step 2

To make the tinga. In the bowl of a crockpot, combine 1 cup pineapple juice, the orange juice, tomatoes, onion, garlic, chopped chipotle chiles, salt, cumin, ginger, cinnamon and pineapple. Give it a stir and then place the chicken in the mixture. Cover and cook on low for 5-7 hours or high for 4-5 hours.* Keep an eye on the chicken towards the end of cooking and if needed add the remaining pineapple juice, I did.

Step 3

Once the chicken is cooked, shred with two forks and toss with the sauce. Cover and keep warm.

Step 4

Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add two tortillas. Top each with about 1/4 cup of shredded cheese and a sprinkle of cilantro. Top each with another tortilla. Cook until crisp, about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining tortillas.

Step 5

To assemble, place the quesadilla crisps on a plate. Top with the pineapple chicken tinga, a few slices of avocado, fresh pineapple, catija cheese and the tequila pickled jalapeños. Enjoy!