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Jerk Chicken and Cheese Recipes

Jerk seasoning will get you started, but you have to realize that it is best combined with any Jamaican food. The crunchy tostones, the red beans, and rice, the flavorful fruit– it’s all got its own special place in anyone’s food-loving heart.

The best thing about any jerk dish is that you could also throw it with some cheese, and you’ll be amazed how perfect it would turn out. You could also top it with some Mango Salsa and you’ll feel that you went straight to the Caribbean.

That said, we have listed jerk recipes with their best-matched cheese which you can enjoy eating solo or with your family and friends.

Jamaican Jerk Chicken and Quesadillas by Host the Toast

Ingredients for the Quesadillas

  • 2 boneless and skinless chicken breasts, cut in halves
  • 3–4 tablespoons of mild Jamaican jerk seasoning
  • 3 tablespoons of orange juice
  • 1/2 can of rinsed and drained dark red kidney beans
  • 3 tablespoons of chopped cilantro
  • 4 large flour tortillas
  • 12 oz of creamy Havarti cheese
  • 1 green plantain, made into tostones

For the Mango Salsa

  • 1 diced mango
  • 1 seeded and finely chopped jalapeno
  • 1/3 finely chopped medium onion
  • 1 tablespoon of chopped cilantro
  • Juice of 1 lime

For the Tostones

  • 4 green plantains
  • 1 cup of vegetable or canola oil, or more as needed
  • 2 cups of water
  • 4 minced cloves of garlic
  • 1 tablespoon of kosher salt, plus more for garnish
  • Juice of 1 lime
  • Mojo Verde or other sauces, to serve (optional)

Preparation

  1. Bring a large pot of water to a boil then add in the chicken breasts. Boil the chicken until it is fully cooked for about 15-20 minutes. Make sure that there is no pink remaining in the chicken, but don’t let it overcook or it will be rubbery.
  2. Shred the chicken using two forks and mix it in a large bowl with the jerk seasoning and orange juice. Add the kidney beans and cilantro and give them a nice toss to combine.
  3. Prepare the tostones and then drain out the excess oil out of the pan, leaving just enough to prevent the quesadillas from sticking. Heat to medium.
  4. Layer the quesadilla fillings accordingly: Tortilla, cheese, tostones, chicken, the bean mixture, cheese, and tortilla. This should make 2 large quesadillas. Make sure none of the fillings are too close to the edges of each quesadilla or they will spill out when the cheese starts to melt.
  5. Place the quesadilla in the pan and cook it on each side until it is golden brown and the cheese is completely melted. While the quesadilla is cooking, mix the mango salsa ingredients.
  6. Serve the quesadilla while it is warm and top it with mango salsa.

To make the Tostones

  1. Slice the ends off of all plantains and cut through its skin, lengthwise. Avoid cutting the inner portion of the plantain, which will form the tostones.
  2. Use your fingers to pry open and peel off and discard the tough outer skin of the plantains. Slice the plantains into bits, about 1-inch thick.
  3. Stuff a large, heavy-bottomed skillet with oil for about a third of the way. Preheat over medium for several minutes to warm up the oil.
  4. Meanwhile, in a large bowl, mix the water, garlic, kosher salt, and lime juice. Set it aside for later use.
  5. Add the plantain bits to the oil. The oil should be just warm enough that it starts to lightly bubble shortly after adding the plantains. 
  6. Fry the plantains until it softens and turns golden all over, about 4 minutes on each side. Use a slotted spoon or tongs to transfer it to a plate lined with a paper towel.
  7. Using the bottom of a glass, plate, or can, lightly flatten each fried plantain bit. Crush them enough that they are flattened out, but don’t make them too thin or they will break apart.
  8. Drop the flattened plantain coin in the garlic-lime water, and let it sit for about 10 seconds. Remove them from the water and gently pat them dry with a paper towel. Repeat this process with the remaining fried plantains.
  9. When it is nearly ready to serve, heat the oil over medium-high heat. Put the flattened plantains back to the oil and cook them in batches until they’re crisp for (about a minute per side). Take them out with a slotted spoon and transfer them to a paper towel-lined plate.
  10. Sprinkle with salt and serve with Mojo Verde or other sauces, if desired.

Jerk Chicken and Grilled Cheese by Kraft Canada

Become motivated by this food truck phenomenon and serve up with this zesty, gooey sandwich as a replacement for your next lunch or quick supper.

Ingredients 

  • 1/3 cup of shredded and cooked DIANA Classic Jerk Chicken, you can also the leftover ones
  • 1 Tbsp. of Diana Marinade Caribbean Jerk
  • 1 Tbsp. of finely chopped red onions
  • 2 slices of rye bread
  • 1 small roasted red pepper, cut it horizontally in half
  • 1 pack of Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slice
  • 2 tsp. of non-hydrogenated margarine

Preparation

  1. Toss the DIANA Classic Jerk Chicken with the marinade and some onions.
  2. Top 1 bread slice with the chicken mixture, peppers, and Monterey Jack cheese. 
  3. Cover it with the remaining bread slice. Spread the outside of the sandwich with margarine.
  4. Cook it in a nonstick skillet on medium heat for 3 to 4 min. per side or until the cheese has melted and the sandwich has turned golden brown on each side.

Tip

  • You can do this by using shredded rotisserie chicken and increasing the marinade by up to 2 Tbsp.
  • You can also use either a fresh or jarred roasted red pepper.

Jerk-Seasoned Chicken Quesadillas by Land O’Lakes

Caribbean jerk-seasoned chicken can definitely be used on tortillas for a quesadilla recipe that couples two popular cuisines.

Ingredients for the Quesadillas

  • 4 cups of shredded cooked chicken
  • 1 cup of sliced green onions
  • 2 medium or 2 cups of chopped red bell peppers
  • 2 to 3 tablespoons of Caribbean jerk seasoning
  • 4 tablespoons of lime juice

For the Tortillas

  • 16 of 8-inch flour tortillas
  • 1/4 cup of Land O Lakes® Butter, melted
  • 16 ounces or 4 cups of shredded Cheddar cheese

For the Toppings

  • Sour cream
  • Chopped tomato
  • Chopped green onions
  • Shredded Cheddar cheese

Preparation

  1. Preheat the oven to 425°F.
  2. Combine all the quesadilla ingredients in a bowl.
  3. Lightly brush 1 side of the tortillas with butter. Put 4 tortillas, buttered-side down, onto an ungreased baking sheet.
  4. Top each tortilla with 3/4 cup of chicken mixture and 1/2 cup of cheese. Put the second tortilla, buttered-side up, on the chicken mixture.
  5. Bake for 10-12 minutes until the quesadillas are lightly browned and the filling is heated through.
  6. Cut the quesadillas into wedges. Serve them with your desired toppings.

Roasted Jerk Chicken with Spinach Mozzarella Melt by Like Mother, Like Daughter

A roasted jerk chicken coated with spinach and mozzarella for a hot, hot, hot main course. Tasty hot, fresh spinach, and gooey cheese yumminess.

Ingredients

  • 8 chicken tenderloins
  • 16 to 30 spinach leaves (depending on the size)
  • 8 slices of mozzarella cheese
  • 1/4 cup of jerk dry rub

For the Jerk Dry Rub

  • 1/2 tsp of allspice
  • 1/4 tsp of black pepper
  • 1 tsp of cayenne pepper
  • 1/4 tsp of cinnamon
  • 1/4 tsp of crushed red pepper flakes
  • 1 tsp of dried thyme
  • 1 tsp of garlic powder
  • 1/4 tsp of nutmeg
  • 1 tsp of onion powder
  • 1 tsp of paprika
  • 1 tsp of salt
  • 1 tsp of sugar

Preparation

  1. Spatter 1 to 2 pinches of jerk dry rub all over each chicken tenderloin, then rub or massage it right in. Turn the chicken over and repeat.
  2. Cover and marinate it in the fridge for 20 minutes to 8 hours.
  3. Preheat the oven to 375 degrees.
  4. Spray a cookie sheet with oil or line it with parchment paper, then set a cooling rack.
  5. Arrange all chicken tenderloin on the cooling rack. Roast them for 10 minutes and then turn each chicken tenderloin over. Roast for another 10 minutes or until the internal temperature reached 165 degrees.
  6. Turn the oven broiler on and broil it for 2 to 3 minutes just to add a bit of color to the chicken.
  7. Top each chicken tenderloin with 2 to 3 spinach leaves, just enough to cover the chicken, and mozzarella cheese slice.
  8. Broil them for 2 to 5 minutes, just before the cheese melts and it starts to turn golden brown. Remove it from the oven and serve warm.

For the Jerk Dry Rub

  1. Put all ingredients into a bowl then give them a nice whisk.
  2. Store the jerk dry rub in an airtight container for up to 3 months.

Jerk Chicken Burger with Monterey Jack Cheese by Saputo

Ingredients

For the Coleslaw

  • 125 ml or 1/2 cup of chopped purple cabbage
  • 1 pitted and sliced peach
  • ½ sliced red onion
  • ½ thinly sliced jalapeño (optional)
  • The juice from half a lime
  • 5 ml or 1 tsp. of sugar

For the Marinade

  • ½ minced onion
  • 4 garlic cloves
  • 4 chopped green onions
  • 5 ml or 1 tsp. of grated fresh ginger
  • 45 ml or 3 tbsp. or brown sugar
  • 5 ml or 1 tsp. of cinnamon
  • 5 ml or 1 tsp. of allspice (Jamaican pepper)
  • 5 ml or 1 tsp. of dried thyme
  • 80 ml or 1/3 cup of soy sauce
  • Natural orange juice and zest from half an orange
  • 60 ml or 1/4 cup of olive oil

Preparation

  1. Preheat and let the barbeque drip its oil.
  2. In a bowl, blend all the ingredients for the marinade. Add the chicken breasts and marinate them for up to 24 hours.
  3. Cook the chicken on the BBQ over medium heat for approximately 6 minutes on each side.
  4. Meanwhile, prepare the coleslaw. In a bowl, place the cabbage, peach, onions, jalapeño, lime juice, and sugar. Give them a nice toss.
  5. Top the buns with the Monterey Jack cheese slices and heat, if desired. Garnish with lettuce, grilled chicken, and coleslaw.

Spicy Caribbean Chicken Quesadillas by Mission Food Service

Ingredients

  • 12 inches of 6 Chipotle Chile Wraps
  • Spicy Jerk Chicken Mixture
  • 24 oz. of Shredded Pepper Jack Cheese  
  • Non-Stick Cooking Spray, to coat   

Preparation

  1. For one quesadilla: Pre-Heat a flat top griddle to 350° Fahrenheit.
  2. Heat a Chipotle Chile Wrap according to package directions, and then lay them on a work surface. Place and spread 4 oz. of the Spicy Jerk Chicken on one half of each wrap. 
  3. Top them with 4 oz. of shredded Pepper Jack, and then fold forming a half-moon.
  4. Lightly spray the griddle with a non-stick spray and toast the quesadilla for 2-2 ½ minutes per side or until it turns golden brown on the outside and the cheese has melted on the inside. Cut into quarters and serve.
  5. Do the same process to the remaining quesadillas.

Cheesy Caribbean Chicken with Rice and Beans and Ultimate White Cheese Sauce by Land O’Lakes

Ingredients for the Jerk Chicken Sauce Ingredients

  • 1/2 teaspoon of Cayenne pepper, optional
  • 35 ounces of Diced chicken, cooked and seasoned with jerk seasoning
  • 3 ounces of drained, chopped can of sliced jalapeños
  • 1 tablespoon of Jerk seasoning
  • 15 ounces of undrained crushed pineapple
  • A pouch of 106 ounces Land O Lakes® Ultimate White Cheese Sauce

Rice and Beans Ingredients

  • 140 ounces or 8 pounds and 12 ounces of Canned low-sodium pinto beans, rinsed, drained
  • 13 cups of Water
  • 2 1/2 tablespoons of Jerk seasoning
  • 3/4 teaspoon of Cayenne pepper
  • 55 ounces of dry Long grain brown rice
  • 1 1/4 cups of an undrained can of crushed pineapple
  • Sliced green onions for garnish, optional

Preparation

  1. Combine all the ingredients for the jerk chicken sauce in a deep half hotel pan, then mix them well.
  2. Heat them in a Combi oven on full steam until the sauce reaches 165°F.
  3. Keep it warm for 165°F for at least 15 seconds then maintain its heat at 135°F or above.
  4. Meanwhile, combine the beans, water, jerk seasoning, and cayenne pepper in a large stockpot. Bring to a boil.
  5. Add the rice and continue to cook it while covered, stirring occasionally until the rice is tender for about 45 minutes.
  6. Stir in the pineapple and continue to cook it until 165°F. Keep it warm to 165°F for at least 15 seconds and maintain its heat at 135°F or above.
  7. To serve, layer 3/4 cup of rice and beans mixture with 4 ounces of jerk chicken sauce.

Jamaican Jerk Chicken Dip by Lemons for Lulu

Ingredients

  • 8 oz of softened cream cheese
  • 3 tablespoons of plain Greek Yogurt
  • 3 tablespoons of blue cheese dressing
  • 1 minced clove of garlic
  • 2 10 oz drained can of chicken, drained
  • 2/3 cup of Jamaican Jerk sauce
  • 1/4 cup of crumbled blue cheese
  • 1 1/2 cup of Monterey Jack cheese
  • 1 tablespoon of chopped cilantro

Preparation

  1. Preheat the oven to 350 degrees.
  2. Spray an 8 x 8 square baking dish with a non-stick spray. Spread the softened cream cheese over the bottom of your dish.
  3. In a bowl, combine the yogurt, blue cheese, and garlic. Spread the mixture over the cream cheese.
  4. Toss the jerk sauce and chicken and layer over the cheese. 
  5. Sprinkle the jack cheese over the chicken along with the crumbled blue cheese then bake it for 20-25 minutes or until the cheese has melted and the mixture is bubbly.
  6. Garnish it with cilantro just before serving.

Jamaican Jerk Mac ‘n Cheese by Ally’s Kitchen

Ingredients for the Seasoning Sauce

  • 8-10 pieces of pancetta fried, reserve drippings, crumble pancetta then set it aside for topping
  • 3 Tbl. of butter
  • 3 Tbl. of minced shallots
  • 2 Tbl. of minced garlic
  • 2 Tbl. of Jamaican Jerk seasoning mixture
  • ½ tsp. of red chili flakes
  • ¼ tsp. of sea salt
  • 4 oz cup of Tropical Fruit, finely crushed and mashed in the juices 

For the Cheese Sauce

  • 6 Tbl. of unsalted butter
  • ¼ cup + 2 Tbl. of flour
  • 4 cups of whole milk, set in the microwave to luke-warm
  • 1 Tbl. of yellow mustard
  • ¼ tsp. of nutmeg
  • 8 oz. of grated or chopped Gruyere
  • 9 oz. of white cheddar
  • 8 oz. of parmesan Reggiano

For the Pasta

  • 1 box (16 oz.) of pasta campanelle(preferred) or any regular macaroni shells, prepare according to package directions

For the Toppings

  • 1 cup of packaged bagel chips, garlic or salt/pepper flavor, chopped/crushed + pancetta crumbles, mixed for topping 
  • Cooking Spray Olive Oil

Preparation for the Seasoning Sauce 

  1. In a heavy medium-size skillet over medium heat, combine three tablespoons of butter to the pancetta drippings. 
  2. Add the shallots and garlic, then sauté them for about 2-3 minutes until they’re translucent. 
  3. Reduce to a simmer then add the Jamaican Jerk seasoning, chili flakes, sea salt, and crushed fruit. 
  4. Blend then turn off the heat, and set it aside for later use.

Preparation for the Cheese Sauce

  1. Preheat a large cast-iron skillet over medium heat and melt the butter.. Add the flour and whisk it until all the lumps are gone.  
  2. Slowly start adding in the warm milk (about 2 cups) while whisking continuously making a thick sauce. Reduce the heat to medium-low then add the nutmeg and blend.
  3. Begin adding the cheeses one at a time while blending in. Add in the jerk Seasoning Sauce. The mixture should be thick like ketchup. 
  4. Add more milk as needed to prevent the sauce from getting too thick. Reduce the heat to a very low simmer. Blend and stir it occasionally.

Preparation for the Pasta

  1. Prepare the pasta according to package directions. The water should be salted and it should taste like seawater. When done, drain, and put the pasta in a large mixing bowl. 
  2. Add the sauce to the pasta and blend them.
  3. Coat an 11 x 17 baking dish with a cooking spray. Place the cheesy pasta into the dish.
  4. Sprinkle on top of the cheesy pasta the crunchy bagels or pancetta. Coat it with a quick spritz of cooking spray.
  5. Bake the cheesy pasta while covered (with foil or lid) in an oven (preheated at 350 degrees) for about 15-18 minutes. Take it out from the oven and let it rest for about 10 minutes before serving.

Notes

  • It can be baked in individual greased ramekins, just adjust cooking time to about 10 to 12 minutes.
  • A cool variation is to serve it with a skewer of grilled chicken bites and kosher dill slices.
  • Refrigerate the leftovers. When warming, add some milk to the mac and cheese then heat. Blend and stir occasionally. This will help to reproduce the creamy texture.

Cheesy Stuffed Jerk Chicken Breast by Kisses for Breakfast

Ingredients

  • 3 Pieces of Whole Chicken Breast
  • 3-4 hand full of spinach
  • 1 cup of cheddar cheese
  • ½ tsp of season salt
  • ½ tsp of garlic powder
  • ½ Jerk sauce
  • ½ tsp of paprika
  • ½ tsp of oregano
  • ½ dried parsley
  • ½ minced garlic
  • pinch of black pepper
  • Salt

Preparation

  1. Season the chicken using all the dried ingredients.
  2. Make a small cut to each chicken breast (around ¾ off the way) at the side straight down the middle to form a pocket..
  3. Stuff all of the chickens with the spinach and cheese and use a toothpick to close each cut.
  4. Preheat the oil to the skillet on medium heat. Then add the chicken to the pot. It should sizzle nicely. Make sure that the pot is not crowded with chicken, but do not leave big spaces to prevent the accumulation of water.
  5. When each side has turned brown, cover the pan with foil and put it inside the oven at 350 degrees. Cook it thoroughly for 12-15 minutes depending on the size and number of chicken breasts in the pan.

Final Thoughts 

Jerk Chicken and cheese are the best match that can be made in many different ways.

You can stuff the cheese inside or just simply cook it along with the jerk chicken. You can also use a mild jerk seasoning if you want the cheese to be tastier. The possibilities for these dishes are beyond what you can imagine!

So give it a try and be guided by the recipes on our list. Let your taste buds take you on a journey through the Caribbean Islands!