Jerk Chicken Quesadillas

Hi everybody!!!!
I Hope you all had a great Fourth of July……Mine was filled with fun and FOOD!

I haven’t posted for quite some time so let’s get right to the point!! Here’s my recipe for Jerk Chicken Quesadillas…….You’re going to love these baby’s!!!!!

Ingredients
1 pack of large flour tortillas
Family pack of boneless chicken breast or boneless chicken thighs (I prefer thighs)
1 red pepper
2 green peppers
1 Jalapeno
1 yellow pepper
3 large sweet onions
1 pack white mushrooms
2 cloves garlic
Salt
Pepper
1 Lg bag Shredded Monterey jack cheese.
KC Masterpiece jerk chicken marinade

Trim the chicken of excess fat and cut into bite size chunks. Put into container or Ziploc bag and add marinade. (marinade a minimum of 90 minutes)

Cut the peppers, mushrooms and onions into a Julianne (thin strips) and set aside.

In a large pan cook onions, peppers, mushrooms and garlic in a few table spoons of olive oil. Add salt, pepper and set aside

In a large fry pan cook chicken thoroughly. Set aside

ASSEMBLING THE QUESADILLAS
Coat skillet or XL fry pan with oil and set on low/medium heat.
Place tortilla flat in pan.
Cover one half of tortilla with a handful of cheese, then add veggies, then add chicken.
Once cheese starts to melt fold the empty half of the tortilla over the side with the veggies, chicken and cheese.
Cook each side until golden and crispy

The best way to do this is to cook the veggies and chicken prior to actually putting together the quesadillas. Store the cooked ingredients in Tupperware so they are ready to go when you’re ready to make the quesadilla. When making the quesadillas you can warm up the veggies and chicken for each individual quesadilla together in a small fry pan on medium.

This is a core recipe; don’t be afraid to tinker with it…You can make your own marinade, make your own guacamole, be creative! I like to add black beans to mine!

Serve with sour cream, salsa and guacamole and enjoy!!!

*This meat and veggies yield enough filling for about 4 regular sized quesadillas, adjust accordingly.
~Food Guy