The perfect mix of spicy and sweet, these jerk chicken quesadillas are loaded with chicken, pineapple and peppers, and of course, loads of melty cheese. Eat by themselves or with a side of sour cream and jerk sauce.
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ingredients
directions
This recipe uses wet jerk marinade, but can also be made using dry jerk seasoning. Use ½-1 tsp seasoning on both chicken and vegetables as they cook.
Toss chicken with 2 teaspoons of jerk marinade in a small bowl. Heat a large skillet on medium-high. Add oil, then chicken, and saute for 4-6 minutes, until the outsides are browned and caramelized.
Add onions, peppers, pineapple, remaining jerk marinade and season with salt and pepper. Cook for 3-4 minutes, stirring frequently, until the vegetables have begun to soften and the chicken is cooked through. Add the orange juice and vinegar, and continue to cook, stirring occasionally, until the liquid is absorbed. Transfer the jerk chicken mixture to a bowl set near the stove to keep warm.
To assemble, sprinkle half a tortilla wrap with 3-4 tablespoons of cheese. Top with a ½ cup of the jerk chicken and vegetable mixture, and sprinkle with additional cheese. Fold the quesadilla over and press firmly in place. Assemble remaining quesadillas.
Return the skillet to medium heat and very lightly drizzle with oil. Place 1-2 quesadillas in the pan and press down firmly with a spatula. Fry until the cheese is melted and tortilla is crispy, about 3 minutes per side.
Set aside on a wire rack and cook remaining quesadillas. With a swift motion, slice the quesadillas sharply into halves, or thirds. Serve with sour cream and a side of jerk sauce.