' This is the quesadillas recipe I mentioned in Tamari Slaw Salad. It was good, but would be better with spicier chicken, and a bit more cheese in each one. This is from Rollover Jerk Chicken Quesadillas with Slaw Salad, by Rachael Ray. It uses jerked chicken and roasted peppers and pineapple from Jerk Chicken with Roasted Peppers and Pineapple .
When I made this, I used 8 tortillas, to make four full circle quesadillas, and used my quesadilla maker instead of a skillet.
Jerk Chicken Quesadillas
Serves 4
4 large whole wheat tortillas
Remaining vegetable and pineapple mixture (about 2 cups)
Remaining roasted chicken, skin removed and meat shredded (about 2 cups)
2 cups shredded Monterey Jack, pepper Jack or smoked cheddar cheese
Place a large skillet over medium heat. Add one tortilla to the pan and cook about 1 minute per side, or until starting to blister.
Add a quarter of the vegetable and pineapple mixture, a quarter of the shredded chicken and a quarter of the cheese to half of the tortilla and fold the other half up to create a half moon. Cook until cheese is melted, flipping halfway through, and repeat with the remaining tortillas.
Cut into wedges and serve.
