These fast and easy jerk chicken quesadillas are perfect for a busy night when you start with prepared jerk chicken filling that can be kept in your freezer or made in advance and kept in the fridge for 5 days. Leftover quesadillas reheat well in the oven!
For Serving: Sour cream, salsa, chopped green onions
Instructions
Preheat the oven to 300°F with a large baking sheet on the center rack.
Place the stack of tortilla near the stove top alongside a bowl of the shredded cheese and the prepared chicken filling.
Spray a large skillet with cooking spray and heat it over medium-high heat.
Place one tortilla flat on the skillet. Sprinkle about 3 tablespoons of shredded cheese over the whole surface. Sprinkle about 2 - 3 tablespoons of chicken and peppers mixture over one half of the tortilla.
Cook until the cheese has begun to melt, about 2 - 3 minutes. Use a spatula to lift one side of the tortilla and fold it over to form a half-moon shape. Press flat with the spatula and cook until both sides have been toasted.
Transfer the quesadilla to the baking sheet in the oven. Repeat assembling the remaining tortillas, keeping each one warm in the oven as you go. The first quesadilla will take longer to cook than the remaining ones, so you may need to lower the heat or adjust the cooking time as you go on.
When all the quesadillas have been cooked, take the pan out of the oven. Use a pizza cutter to cut each half-moon into 3 triangles and serve immediately with sour cream, salsa, and chopped green onions as desired.
Recipe Notes
Jerk Chicken Filling:
You can see the full step-by-step instructions for jerk chicken here.Ingredients: Chicken tenderloins, 2 bell peppers, 1 onion, 1 tablespoon olive oil, 2 tsp Caribbean Jerk seasoning
Place the chicken in a large mixing bowl. Add the chopped bell pepper and onion. Drizzle the olive oil over the top and toss everything together with a fork. Sprinkle the jerk seasoning over the top and toss again until everything is coated in seasoning.
Preheat an air fryer or oven to 400°F. Place the chicken and vegetables in the basket of the air fryer or on a baking sheet and cook for 10 - 12 minutes or until the chicken is cooked to 180°F and the vegetables have charred. Turn the chicken half way through cooking to brown both sides.
Transfer the cooked chicken and veggies to a cutting board and roughly chop everything with a chef knife.
The chicken mixture can be used right away or saved in an airtight container in the fridge for up to 5 days or frozen for future use.