Caribbean jerk-seasoned chicken is used on tortillas for a quesadilla recipe that combines two popular cuisines.
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4 cups shredded cooked chicken
1 cup sliced green onions
2 medium (2 cups) red bell peppers, chopped
2 to 3 tablespoons Caribbean jerk seasoning
4 tablespoons lime juice
16 (8-inch) flour tortillas
1/4 cup Land O Lakes® Butter, melted
16 ounces (4 cups) shredded Cheddar cheese
Chopped green onions
Shredded Cheddar cheese
Heat oven to 425°F.
Combine all quesadilla ingredients in bowl.
Lightly brush 1 side of each tortilla with butter. Place 4 tortillas , buttered-side down, onto ungreased baking sheet.
Top each with 3/4 cup chicken mixture and 1/2 cup cheese. Place second tortilla, buttered-side up, on chicken mixture.
Bake 10-12 minutes until quesadillas are lightly browned and filling is heated through.
Cut each quesadilla into wedges. Serve with desired toppings.
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