For the shredded chicken, preheat the oven to 350 F. Grease a half sheet pan, add the chicken breasts, and drizzle with oil. Season and bake for 15 minutes, or until the internal temperature reaches 165 F. Place in a food processor and pulse until shredded. Set aside.
For the Cuban Mojo Barbeque Sauce, pulse all ingredients in a blender until well-combined and smooth.
Pour the mixture into a medium saucepan, and simmer over medium-high heat for 2 minutes. Once the mixture begins to boil, reduce to low heat and simmer for 10-12 minutes, stirring occasionally, until thickened and slightly shiny.
Remove from the heat, set aside, and let the sauce cool completely.
Preheat the oven to 375 F and lightly grease a cast iron skillet or 9x9 inch baking pan with cooking spray.
In a small bowl, combine the cream cheese, chicken, barbeque sauce, ranch, and 1 ½ cups of cheddar. Mix until well-combined. Transfer to the baking dish, and top with the remaining ½ cup of cheddar. Bake for 15 minutes.
In the meantime, slice the jalapenos and onions. Heat 1 tbsp of oil in a small saucepan, and cook the onions until translucent, soft, and slightly golden brown, about 5 minutes. Top the dip with the onions and jalapenos. Bake for an additional 5 minutes. Serve hot with crackers or vegetables for dipping.
Tips
Prepare the chicken breasts and barbecue sauce ahead of time so they can cool and the sauce thickens.
Soften the cream cheese at room temperature for a minimum of 15 minutes before assembling the dip to ensure the dip is easy to mix together.
Recipe was developed for Rodelle by ADM intern, Katie Scheid.
