FARGO — If you are hosting a Super Bowl party this Sunday and have not finalized your menu yet, this Shredded Chicken Sheet Pan Quesadilla has everything you need — it is delicious, easy to prepare, and large enough to feed a crowd.
The savory shredded chicken is the star of this dish, and its terrific flavor comes from a blend of aromatics, including onion, bell pepper, garlic and jalapeno, as well as traditional Mexican spices, tomato sauce and fresh lime juice. My recipe calls for four chicken breasts, which I poach in water, but you could skip this step and use the meat from one rotisserie chicken instead.
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I have always used two forks to shred meat, but recently I stumbled upon a new time-saving hack for this step and could not believe it worked as advertised. I poach the chicken breasts until they are fully cooked and then transfer them to the bowl of my stand mixer and beat them with the paddle attachment. In just 60 seconds or less, all four breasts were broken down into shreds. You could also use a handheld mixer or shred the chicken by hand, just make sure that the meat is hot, as this makes it easier to shred.
It takes about 10 to 12 minutes to poach the chicken, and you can use this time to prepare the aromatics. Once they are cooked and ready, add the shredded chicken and spices and toss everything together until well combined. The chicken will be well seasoned at this point, but I add a blend of liquids and let it cook for another 10 to 15 minutes to ensure that it stays moist and flavorful. When done, the chicken can be served immediately or stored in the refrigerator for up to four days, and several months in the freezer.
To make the quesadilla, grease a half sheet pan (18 by 13 inches) with melted butter and place four large, burrito-size tortillas on each of the longer sides, with half of the tortilla on the sheet and the other half hanging over the side of pan. Do the same with one tortilla at each end of the sheet, and then place two in the center, overlapping with one another.
Spread the shredded chicken mixture evenly over the tortillas and then top with your favorite shredded cheese blend. To close the quesadilla, fold the end tortillas in first, then do the same on each side. Brush the top of the quesadilla with melted butter and then place another baking sheet on top so it stays flat in the oven. The quesadilla will bake for about 22 to 28 minutes until the top is crispy and golden brown. As soon as you remove it from the oven, slice it into pieces and serve it with your favorite Mexican toppings.
This Shredded Chicken Sheet Pan Quesadilla is always a crowd-pleaser when I serve it, and I hope you score some points with it, too.
Shredded Chicken Sheet Pan Quesadilla
Serves: 8 to 12
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Ingredients:
4 chicken breasts, boneless and skinless (or skip poaching and shred all the meat of 1 rotisserie chicken)
2 tablespoons olive or vegetable oil
1 medium white onion, diced
2 red bell peppers, diced
1 jalapeno, finely chopped
2 cloves garlic, minced
1½ teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon paprika (plain or smoked)
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup chicken stock or water
1 can tomato sauce
Juice of 1 lime
3 tablespoons melted butter
12 burrito-size tortillas (10-inch)
1½ to 2 cups finely shredded cheese (I use a Mexican-style four-cheese blend)
Suggested toppings:
Salsa, guacamole, sliced avocado, sour cream, green onions, cilantro
Directions:
To poach the chicken breasts:
Place the chicken breasts in a large pot and season generously with kosher salt and black pepper. Cover the chicken with 1 inch of water (measured from the top of the highest breast).
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Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is fully cooked, no longer pink in the center, and has reached an internal temperature of at least 165 degrees. This will take between 9 to 12 minutes, depending on the size of the chicken breasts.
Remove the chicken breasts from the water and transfer to a large bowl. You may use a stand mixer with the paddle attachment or a handheld mixer to shred the chicken, or you can use two forks to pull the breasts apart into shreds.
To season the chicken:
Pour the oil into a large pan over medium heat and add the onions. Cook for 5 minutes, stirring often. Add the bell peppers and continue to cook for 5 minutes, stirring often. Add the jalapeno and garlic and reduce heat to medium-low. Cook for 2 minutes, stirring often.
Add the shredded chicken, spices, salt and pepper and stir until well combined. Add the chicken stock (or water), tomato sauce and lime juice. Bring to a boil over medium heat, then reduce to medium-low heat, stirring occasionally, until the liquid is almost fully absorbed, about 10 to 15 minutes. Turn the heat off and serve immediately. You may also refrigerate the shredded chicken for up to 4 days or freeze it for several months.
To assemble the sheet-pan quesadilla:
Preheat the oven to 425 degrees and brush a half-sheet pan with melted butter.
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Place four tortillas on the side of the sheet pan, with half on the pan and the other half overlapping the side. Repeat on the opposite side. Repeat the process using just one tortilla at each end of the pan, and place two tortillas overlapping in the center.
Spread the shredded chicken evenly over the tortillas, spreading it to fill the edges and corners. Sprinkle the cheese over the chicken and cover with two tortillas in the center, overlapping.
Fold the end tortillas toward the center. Repeat with the four tortillas on each side and gently press down all over to secure the folds.
Brush the top of the quesadilla with the remaining melted butter and place a clean sheet pan on top of the quesadilla.
Bake in the center of the oven for 22 minutes, then remove the top sheet pan and continue to bake until the quesadilla is golden brown, about 5 to 7 more minutes.
As soon as it comes out of the oven, cut the quesadilla into pieces and serve immediately with your favorite toppings. Leftovers may be refrigerated for up to 3 days and reheated in the oven, on the stovetop or in the microwave.
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