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Plantains and Jerk Chicken Quesadilla

Kenny takes us into his kitchen to prepare a simple but delicious plantain and jerk chicken quesadilla recipe. Enjoy
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course, sandwich
Cuisine: Mexican
Ingredients Method Video

Ingredients
  

  • 2 chicken breasts boneless skinless/ butterflied
  • 1 Tbsp Jerk Seasoning
  • 2 Tbsp Jerk Marinade
  • 4 Burrito size flour tortillas
  • 10-12 oz. cheese Colby, Cheddar, Fontina, Gouda/ your choice, Go For It!!! Preferably fresh grated for best results.That's It!! Or fully Load it!!!
  • 1 Tbsp Guacamole
  • 1 teaspoon pico de gallo
  • 2 Tbsp oil

Method
 

  1. Butterfly each chicken breast.
  2. Season each chicken breast with 1 Tbsp dry Jerk Seasoning.
  3. Add 2 Tbsp Jerk Marinade and massage it into the chicken breasts.
  4. Place in a bowl or freezer bag and let marinate for 30 minutes or overnight.
  5. Preheat grill to medium high heat. Grill chicken breasts for 3-4 minutes per side until no longer pink inside. Remove let rest for 5 minutes and slice into small chunks.
  6. On a flour tortilla spoon a Tbsp Guacamole in the center and spread it out towards the edge of the tortilla.
  7. Add chicken to one half of the tortilla. Add about 4 ounces of cheese on the opposite side of the chicken. Top it off with 1 teaspoon pico de gallo. Fold tortilla in half (like a half-moon).
  8. Bring a large skillet to medium heat. Add 1-2 Tbsp oil. Place Quesadilla in hot oil and brown on each side until the cheese is Oowey Gooey.

Video