Quick and Tasty Chicken and Poblano Sheet Pan Quesadillas Hack
Hey there, foodies! If you’re anything like me, you’re constantly on the lookout for delicious meals that don’t require hours of prep and cooking. Well, have I got a treat for you! Today, I’m sharing my latest kitchen experiment: Chicken and Poblano Sheet Pan Quesadillas. And the best part? I’m letting you in on a genius hack involving rotisserie chicken that will save you time without compromising on flavor.
Let’s dive right in.
The Rotisserie Chicken Hack
Let’s face it – we’ve all had those days when cooking an elaborate dinner seems like a distant dream. That’s where the rotisserie chicken swoops in to save the day. Grabbing a pre-cooked rotisserie chicken from your local grocery store is a smart move. Not only is it juicy, tender, and bursting with flavor, but it’s also an incredible time-saver. For this quesadilla recipe, we’re going to utilize this kitchen superhero as the star of the show.
Poblanos: The Flavorful Twist
Poblanos are the secret ingredient that takes these quesadillas from ordinary to extraordinary. These peppers have a mild heat and a distinctive smoky flavor that pairs perfectly with the chicken.
The Cheese Factor
Of course, what’s a quesadilla without gooey, melted cheese? Use your favorite shredded cheese – whether it’s cheddar, Monterey Jack, or a blend; I’ve even used Oaxaca cheese in this and it melts beautifully!
The Easy-Bake Finish
Now comes the super easy part. Pop the baking sheet into a preheated oven and let the magic happen. In just a matter of minutes, the cheese will melt, the tortillas will crisp up to golden perfection, and the flavors will meld together in a symphony of deliciousness. I explain this in the recipe, but you will top the quesadillas with a second sheet pan, to really get that crispy exterior. Guys, this is a super easy dinner. I promise.
Serve and Enjoy
Once your sheet pan quesadillas are ready, pull them out of the oven and let them cool for a minute or two. Then, slice them into squares, or whatever shape works for your pan and serve them up with your favorite sides – think guacamole, salsa, sour cream, or even a simple mixed green salad. The result is a satisfying meal that’s ready in a flash, thanks to the brilliant hack of using rotisserie chicken.
So there you have it, folks! My Chicken and Poblano Sheet Pan Quesadillas, a simple yet scrumptious dish that will have you rethinking your weeknight dinner game. With the convenience of rotisserie chicken and the bold flavors of roasted poblanos, this is a hack worth keeping in your culinary arsenal. Give it a try, and prepare to be amazed by how effortlessly you can whip up a fantastic meal that’s sure to please your taste buds. Happy cooking! 🍽️
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Chicken and Poblano Sheet Pan Quesadillas
Description
🌮 Sheet Pan Quesadilla Magic! 🌶️ Just had to share my latest kitchen triumph: Chicken and Poblano Sheet Pan Quesadillas! 🍗🔥 Swipe through to see how easy it was to whip these up using my favorite hack – tender rotisserie chicken! 🙌🏼🐔 The combination of flavors with those poblanos is pure fiesta for your taste buds. Trust me, weeknight dinners just got a whole lot tastier and simpler. Who knew a sheet pan could be a quesadilla’s BFF? 😄🎉
Ingredients
Costco rotisserie chicken, shredded, or rotisserie chicken of your choice
2–3 tablespoons taco seasoning
2 tablespoons olive oil
2 poblano chiles, thinly sliced
1 onion, thinly sliced
Kosher salt and black pepper
2 corn on the cob, kernels removed
1 teaspoon smoked paprika
1 teaspoon oregano
2 limes, juiced
1 (16 ounce) can black beans, rinsed and drained
3 tablespoons chopped cilantro
Mexican blend cheese, grated or Oaxaca Cheese grated
Flour tortillas
For serving:
Scallions, chopped
Cilantro, chopped
Salsa of choice
Lime cumin crema
Instructions
Preheat oven to 425°F.
Coat the inside of a 18×12 rimmed sheet pan with butter, making sure to cover completely.
Lay 10 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan. Toss the shredded chicken with the taco seasoning. Set aside.
Heat olive oil in a skillet and add the onion and poblano pepper. Season with salt and pepper and saute until softened and the onion is translucent. Add the corn, stirring to combine. Sprinkle in the smoked paprika and oregano and work them into the vegetables. Then add the lime juice and black beans.
Spread onion/poblano mixture over tortillas in the sheet pan and top with the chicken. Sprinkle evenly with the shredded cheese.
Lay three tortillas down the middle of the pan. Fold edges of the tortilla left hanging over the pan to cover completely.
Butter the bottom side of a second rimmed sheet pan, or spray with cooking spray, and place on top of the tortillas, buttered side down, pressing it down just a bit.
Bake for 30 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top.
To serve, cut into squares and serve with the salsa, lime crema, and sprinkled with cilantro and scallions.
