Jerk Chicken Quesadillas with Pineapple Salsa
A perfect blend of spicy and sweet, these Jerk Chicken Quesadillas with Pineapple Salsa bring bold Caribbean vibes to a quick and easy dinner that's ready in just 30 minutes. It's a great way to change up your weeknight routine!
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Servings: 4
Equipment
- dry measuring cups
- measuring spoons
- microplane zester
- juicer
- 2 medium bowls
- chef's knife
- large skillet
- tongs
- metal spatula
Ingredients
For the pineapple salsa:
- 1 ½ cups finely chopped pineapple
- ¼ cup finely chopped red onion
- 2 tablespoon chopped fresh cilantro
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground pepper to taste
For the jerk chicken quesadillas:
- ¾ pound boneless skinless chicken breasts (about 2)
- Vegetable oil
- 2 tablespoon Jamaican jerk seasoning (I used Penzey's salt-free)
- 1 (16-ounce) package sliced bell peppers and onions
- 8 slices pepper-Jack cheese
- 8 soft taco-size flour tortillas
Instructions
- Make the salsa: Combine the pineapple, red onion, cilantro, lime juice, lime zest, and oil in a medium bowl. Season with salt and pepper to taste. Set aside.
- Rub the chicken with 2 teaspoons vegetable oil. Sprinkle with the jerk seasoning and ½ teaspoon salt (if your jerk seasoning is salt-free).
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook 5 to 6 minutes on each side or until a meat thermometer inserted in the thickest part registers 165°F. Remove the chicken to a cutting board and let stand 5 minutes before thinly slicing against the grain and placing in a medium bowl.
- While the chicken rests, add the pepper and onion mix to the drippings in the skillet. Season with ¼ teaspoon salt and pepper. Cook over medium-high heat until the vegetables are tender. Combine with the sliced chicken in the bowl.
- Place 4 of the tortillas on a clean work surface. Tear 4 of the cheese slices into smaller pieces and place on each of the tortillas. Top evenly with the chicken mixture and the remaining cheese. Place the remaining tortillas on top.
- Wipe out the skillet. Heat 2 tablespoons oil in the skillet over medium heat. Cook the quesadillas, one at a time, until golden brown on each side about 2 minutes per side. Remove the quesadillas from the skillet and cut into wedges before serving with the salsa.