Jamaican Quesadilla Recipe

Pound and Season

If chicken breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry. In a bowl combine 1 tbs olive oil, Cajun seasoning, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Rub the mixture evenly over both sides of the chicken.

Grill or Pan-Sear

Preheat a grill or heavy skillet over medium-high heat. Brush the grill or skillet with a little oil. Cook chicken 4–5 minutes per side (or until internal temperature reaches 165°F / 74°C), without moving too much to develop a good sear. Remove and let rest 5 minutes, then slice thinly against the grain into 1/4-inch strips.

While the chicken rests, make the jerk sauce. In a food processor or blender combine chopped green onions, garlic cloves, thyme leaves, allspice, cinnamon, brown sugar, lime juice, soy sauce, half a seeded scotch bonnet (start with half; use less or omit for milder heat), 2 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Pulse until a slightly coarse sauce forms (not completely smooth) — about 20–30 seconds. Taste and adjust salt, sugar or heat. Set aside 2 tbs for serving and toss the rest with the sliced chicken to coat lightly.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add the sliced onion and bell peppers, season with 1/4 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Remove from heat and keep warm.

Prepare filling: combine the sliced Cajun chicken (tossed in jerk sauce), 1 cup shredded cheddar, 1/2 cup shredded Monterey Jack and half of the sautéed peppers and onions in a bowl. Reserve remaining cheese and vegetables for additional quesadillas.

Heat a large skillet or griddle over medium heat and lightly butter or oil the surface. Place one tortilla on the skillet. Sprinkle a thin even layer of the reserved shredded cheese on half the tortilla to help the tortilla stick, then mound about 1/4 of the chicken & veggie filling over the cheese, spread evenly, add a little more cheese on top of the filling (this helps the quesadilla seal). Fold the tortilla over to enclose the filling.

Cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. If the outside browns before the cheese melts, lower heat to medium-low and cover loosely with a lid for 1–2 minutes to encourage melting. Transfer to a cutting board and let rest 1 minute, then slice into 3 wedges.

Repeat with remaining tortillas and filling. Replenish butter or oil as needed between quesadillas.

Arrange quesadilla wedges on a platter. Drizzle or serve extra jerk sauce on the side, garnish with chopped cilantro and lime wedges. Serve with sour cream and sliced avocado or guacamole if desired.