Jamaican Quesadillas Recipe

Prepare the jerk marinade

In a medium bowl combine chopped green onion, grated ginger, minced garlic, allspice, cinnamon, nutmeg, thyme, brown sugar, soy sauce, lime juice, chopped scotch bonnet (or habanero), kosher salt and black pepper. Stir to form a paste; add 1 tablespoon vegetable oil to loosen if needed.

Marinate chicken

Trim excess fat from chicken thighs and pat dry. Coat chicken evenly with the spice mixture, massaging it into the meat. Let marinate at room temperature for 20 minutes or refrigerate for up to 2 hours for deeper flavor.

Cook chicken

Heat 0.5 tablespoon vegetable oil in a large skillet over medium-high heat. Add marinated chicken thighs and sear 3–4 minutes per side until deeply browned and cooked through (internal temp 165°F / 74°C). Remove to a cutting board and let rest 5 minutes; reserve skillet and any browned bits.

Shred chicken

Using two forks or by slicing, shred chicken into bite-sized pieces. If desired, stir shredded chicken back into the reserved skillet over low heat for 1–2 minutes to pick up extra pan flavor.

Prep vegetables and cheese

Thinly slice red bell pepper and red onion. Grate cheddar and mozzarella/pepper jack. Chop cilantro and set all components within reach.

Assemble quesadillas

Lay out 4 tortillas. On one half of each tortilla sprinkle about 0.25 cup grated cheddar and 2 tablespoons mozzarella. Top cheese with roughly 3–4 tablespoons shredded jerk chicken, a few slices of red bell pepper and red onion, and about 1 teaspoon chopped cilantro. Fold the empty half of the tortilla over to close.

Cook quesadillas

Heat a large skillet or griddle over medium heat and add about 0.5 tablespoon butter or oil. Place one folded quesadilla in the pan and cook 2–3 minutes until golden brown and cheese begins to melt. Gently flip and cook an additional 2 minutes until the second side is golden and cheese is fully melted. Repeat with remaining butter/oil and quesadillas, using 0.25–0.5 tablespoon butter or oil per batch as needed. Press lightly with a spatula for even contact.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each into 3 wedges. Sprinkle with remaining chopped cilantro and serve hot with lime wedges, mango salsa, sour cream and hot sauce as desired.

Arrange lime wedges and bowls of mango salsa, sour cream and hot sauce alongside the quesadillas. Squeeze lime over each wedge just before eating for a bright finish.