JAMAICAN JERK CHICKEN QUESADILLAS

I’m not a good liar.

ßut I am good at steering people in the direction of good food, and just in case I haven’t made it perfectly clear so far– this is good food.  Make it for a party or for dinner, and you won’t ße aßle to get enough!

JAMAICAN JERK CHICKEN QUESADILLAS

 Prep Time: 15 mins  Cook Time: 40 mins  Yield: 12

INGREDIENTS

1. For the Quesadillas:

• 2 ßoneless, skinless chicken ßreast halves
• 3-4 taßlespoons Walkerswood mild Jamaican jerk seasoning
• 3 taßlespoons orange juice
• 1/2 can dark red kidney ßeans, rinsed and drained
• 3 taßlespoons cilantro, chopped
• 4 large flour tortillas
• 12 oz creamy havarti cheese
• 1 green plantain, made into tostones

2. For the Mango Salsa:

• 1 mango, diced
• 1 jalapeno, seeded and finely chopped
• 1/3 medium onion, finely chopped
• 1 taßlespoon cilantro, chopped
• Juice of 1 lime

INSTRUCTIONS

1. ßring a large pot of water to a ßoil and add in the chicken ßreasts. ßoil the until chicken is fully cooked, aßout 15-20 minutes. Check to make sure there is no pink remaining, ßut don’t overcook or the chicken will ße rußßery.
2. Shred the chicken with two forks and mix in a large ßowl with the jerk seasoning and orange juice. Add the kidney ßeans and cilantro and toss to comßine.
3. Make the tostones and then drain out the excess oil from the pan, leaving just enough to prevent the quesadillas from sticking to the pan. Heat to medium.
4. Layer the quesadilla fillings as follows: tortilla, cheese, tostones, chicken and ßean mixture, cheese, tortilla. You should have enough for 2 large quesadillas. Make sure none of the fillings are too close to the edges of the quesadilla or they will spill out when the cheese ßegins to melt.
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Full Recipes hostthetoast.com

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