Jerk Chicken Quesadillas and Pineapple Salsa
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
Jerk Chicken Quesadillas
  • 1 pound chicken
  • ¼ cup orange juice
  • ¼ cup olive oil
  • 2 teaspoons mustard
  • 2 teaspoons soy sauce
  • 1 and ½ tablespoons jerk seasoning
  • 2 cups mozzarella cheese
  • 4 tortillas
Pineapple Salsa
  • 1 large can crushed pineapple (drained slightly)
  • 1 jalapeno or Serrano pepper, minced
  • 1 small onion diced
  • 1⁄4 cup chopped fresh cilantro
Jerk Chicken Quesadillas
  1. Combine all marinade ingredients in a quart sized Ziploc bag. Place chicken in bag with marinade. Seal bag tightly, squeezing out all the air. Let marinate for at least 4 hours (sometimes I'll marinate the chicken overnight). Turn bag several times to marinate evenly.
  2. Grill chicken until juices run clear.
  3. Chop, shred chicken.
  4. Preheat a skillet or a Panini press to medium-high heat. (I cheated and used a George Foreman grill.)
  5. Spread one half of a tortilla with chicken and cheese.
  6. Fold opposite side of tortilla over and grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled.
  7. Serve with pineapple salsa
Pineapple salsa
  1. Mix all ingredients. Refrigerate an hour or two for flavors to blend.
Our jerk seasoning is from Penzeys and I've also seen some by McCormick. Once the Penzeys runs out, I'd love to try Walkerswood Traditional Jamaican Jerk Seasoning
Recipe by Fiscally Chic at