Jamaican Jerk Chicken Quesadillas

Name: Jamaican Jerk Chicken Quesadillas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: Central American,Caribbean
Ingredients: 3 tablespoons cilantro, chopped; 4 large flour tortillas; 12 oz creamy havarti cheese; 1 jalapeno, seeded and finely chopped; 3-4 tablespoons Walkerswood mild Jamaican jerk seasoning; Juice of 1 lime; 1 mango, diced; 1/3 medium onion, finely chopped; 3 tablespoons orange juice; 1 green plantain, made into tostones; ½ can dark red kidney beans, rinsed and drained; 2 boneless, skinless chicken breast halves

Ready in 55m
Serves 12
204 calories
17.73g carbs

Jamaican Jerk Chicken Quesadillas is a Central American recipe that serves 12. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 205 calories, 13g of protein, and 9g of fat. 102 people were glad they tried this recipe. It works well as a very affordable hor d'oeuvre. A mixture of cilantro, orange juice, plantain, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Host The Toast. From preparation to the plate, this recipe takes roughly 55 minutes.

12 ingredients

3 tbsps cilantro
4 large flour tortillas
12 oz creamy havarti cheese
1 jalapeno
3 tbsps walkerswood mild jamaican jerk seasoning
1 juice of lime
1 mango
medium onion
3 tbsps orange juice
1 plantain
1/2 can kidney beans
2 chicken breast halves

Instructions

Bring a large pot of water to a boil and add in the chicken breasts. Boil the until chicken is fully cooked, about 15-20 minutes. Check to make sure there is no pink remaining, but don't overcook or the chicken will be rubbery.Shred the chicken with two forks and mix in a large bowl with the jerk seasoning and orange juice.
Add the kidney beans and cilantro and toss to combine.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.
Layer the quesadilla fillings as follows: tortilla, cheese, tostones, chicken and bean 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 begins to melt.
Put the quesadilla in the pan and cook on each side until golden brown and the cheese is completely melted.While the quesadilla cooks, mix together the mango salsa ingredients.
Serve the quesadilla warm with the mango salsa on top.