Meaning “little cheesy thing,” quesadillas started in northern and central Mexico in the 16th century.
Corn tortillas were then widespread among the Aztec people. They often filled the tortillas with squash and pumpkin and toast them in clay ovens to make sweet desserts. In 1521, Spanish settlers introduced sheep, lambs, and cows. Thus, offering indigenous people cheese and other dairy products.
The indigenous people kept on stuffing their tortillas with pumpkin and squash, but they also added cheese to the mix. Thus, the quesadilla was created.
It eventually became popular, and to this day has continued a favorite dish in Mexican cuisine. But when you combine it with the Jerk Chicken, the fusion of flavors will definitely pass beyond your imagination.
Jerk-seasoned Chicken Quesadilla by Land O’Lakes
Ingredients for the Quesadilla
- 4 cups of shredded and 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 pieces of 8-inch flour tortillas
- 1/4 cup of melted Land O Lakes® Butter
- 16 ounces or 4 cups of shredded Cheddar cheese
For the Toppings
- Sour cream
- Chopped tomato
- Chopped green onions
- Shredded Cheddar cheese
- Preheat the oven to 425°F.
- Dump all the quesadilla ingredients in a bowl.
- Carefully spread one side of each tortilla with butter. Put four tortillas, buttered-side down, onto an ungreased baking sheet.
- 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.
- Bake for 10-12 minutes until the quesadillas are lightly browned and the filling is heated through.
- Slice each quesadilla into wedges. Serve them with the desired toppings.
Jamaican Jerk Chicken Quesadillas by Host the Toast
Ingredients for the Quesadilla
- 2 boneless and skinless chicken breast sliced 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 pieces large flour tortillas
- 12 oz of creamy Havarti cheese
For the Mango Salsa
- 1 sliced mango
- 1 seeded and finely chopped jalapeno
- 1/3 of finely chopped 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)
- Bring a large pot of water to a boil then add in the chicken breasts. Continue boiling for 15 to 20 minutes until the chicken is fully cooked. Make sure that there is no pink left in the chicken, but don’t let it overcook or it will be rubbery.
- Shred the chicken using two forks and mix it in a large bowl along with the jerk seasoning and orange juice. Add the kidney beans and cilantro and give them a good toss to combine.
- Prepare the tostones and drain the excess oil from the pan, leaving just an adequate amount to prevent the quesadillas from sticking. Heat it to medium.
- Layer the quesadilla fillings in this order: Tortilla, cheese, tostones, chicken and bean mixture, cheese, tortilla. This could make two large quesadillas. Make sure that none of the fillings are too close to the edges of each other or they will scatter out when the cheese begins to melt.
- Place the quesadilla in a pan then cook each side until it is golden brown and the cheese melts.
- While the quesadilla is cooking, prepare the mango salsa ingredients by mixing all the ingredients.
- Serve the quesadilla while warm and top with mango salsa.
To make the Tostones
- Slice the ends off of all plantains. Cut through the skin lengthwise but avoid the inner portion of the plantain.
- 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.
- Stuff a large, heavy-bottomed skillet with oil for about a third of the way. Preheat over medium for several minutes to just warm up the oil.
- Meanwhile, in a large bowl, mix the water, garlic, kosher salt, and lime juice. Set it aside for later use.
- Add the plantain bits to the oil. The oil should be just warm enough that it will lightly bubble after adding the plantains.
- Fry the plantains until it softens and turns golden all over (about 4 minutes). Use a slotted spoon or tongs to transfer it to a paper towel-lined plate.
- Using the bottom of a glass, plate, or can, lightly flatten each fried plantain bit, but don’t make them too thin.
- Drop the flattened plantain coin in the garlic-lime water, and let it sit for about 10 seconds before removing. Gently pat them dry with a paper towel. Repeat this process with the remaining fried plantains.
- 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 until they’re crisp (about 1 minute per side).
- Take them out with a slotted spoon and transfer them to a plate lined with paper towels. Sprinkle with salt. Best served with Mojo Verde or other sauces.
Jamaican Jerk Chicken Quesadilla by What’s Gaby Cooking?
- 4 tortillas
- 1 chicken breast
- 1 cup of shredded Havarti Cheese
- 2 tbsp of Jerk Seasoning
- 1 sliced avocado
- 1 diced mango
- 1/4 diced red onion
- 2 tbsp of minced cilantro
- Juice of one lime
- salt and pepper
- Put the chicken breast in a large zip lock bag. Beat it with a mallet until it’s about 1/2 inch thick.
- Remove it from the bag and spread the jerk seasoning on both sides of the chicken.
- Grill the chicken over medium-high heat for about 4 minutes until both sides are done.
- Divide the cheese in half, then spread it all over the tortillas. Dice the cooked chicken and put it on top of the cheese.
- Put the tortillas on a heated grill or grill pan and grill both sides of the chicken until the cheese has melted. Top it with avocado.
- In a medium-sized bowl, put the mango, red onion, cilantro, lime juice, salt, and pepper and give them a nice toss.
- Place one scoop of mango salsa on top of the quesadillas and serve.
Spicy Caribbean Chicken Quesadillas by Mission Food Service
- 6 pieces of 12″ Chipotle Chile Wraps
- Spicy Jerk Chicken Mixture
- 24 oz. of Shredded Pepper Jack Cheese
- Non-Stick Cooking Spray, to coat
- For a single serving of quesadilla: Preheat a flat top griddle to 350°Fahrenheit.
- Heat a Chipotle Chile Wrap according to package directions, and arrange it on a work surface.
- Spread 4 oz. of the Spicy Jerk Chicken on one half of the tortilla wrap then top it with 4 oz. of shredded Pepper Jack. Fold it to form a half-moon.
- Slightingly 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 and the cheese has melted. Do this process on the remaining quesadillas.
- Cut into quarters and serve and enjoy!
Jerk Chicken Quesadillas by We’re Parents
Ingredients for the Marinade
- 3 tbsp of Jerk chicken seasoning
- Juice from 1 Lime
- 2 tbsp of Pineapple-Orange juice
- 1 tbsp of Low Sodium Soy Sauce
- 1 tbsp of Olive Oil
- 2 tbsp of white vinegar
- 2 boneless chicken breasts, cut into chunks
For the Quesadillas
- 1 tbsp of Olive Oil
- 1/2 cup of diced red onion
- 1 diced green pepper
- 2 cups of mozzarella cheese
- 1 cup of freshly diced pineapple + 2 more cups with 1/2 inch slices
- 10-inch tortilla shells
- plain Greek yogurt, optional
- lime wedges, optional
- Mix all the marinade ingredients, except for the chicken, and whisk them until well combined.
- Add in the chicken and mix them well.
- Place it in a ziplock bag or any tightly sealed container and store it inside the fridge overnight (for at least 8-12 hours).
- Preheat a large skillet over medium heat and saute half of the peppers and onions for 2-3 minutes.
- Add the entire container of chicken mixture. Add the 2 cups of diced pineapple into the skillet.
- Cook the chicken thoroughly for about 10 minutes while stirring frequently.
- Remove it from heat then take the large chunks of pineapple out of the skillet.
- Prepare the quesadillas by spreading out the chicken mixture, red onions, green peppers, mozzarella cheese, and diced pineapple evenly
- Once assembled, in a clean skillet, cook the quesadillas for 2-3 minutes on each side or until the tortilla has turned golden brown and the cheese has melted.
- Serve it with lime wedges and plain Greek yogurt if desired.
Jerk Chicken and Mango Salsa Quesadillas by Zest and Simmer
- 2 chicken breasts
- 2 tsp of olive oil
- 2 tsp of jerk seasoning
- 4 diced mangoes, (can also use 2.5 cups of frozen mangoes)
- 1 large minced jalapeno
- 1/4 large diced red onion
- 1/2 cup of chopped cilantro
- 2 tbsp of lime juice
- 1/4 tsp of salt
- 4 cups of shredded cheddar cheese
- 6 tortillas
- 1 tbsp of lemon juice
- Preheat the oven to 375°F.
- Season the chicken breasts with a teaspoon of olive oil and a teaspoon of jerk seasoning. Bake it in the oven for 20-25 minutes until it is cooked through. Allow it to cool for 5 minutes, then dice the chicken and set it aside.
- While the chicken is cooking, begin to prepare your mango salsa. Toss the diced mango, jalapeno, red onion, cilantro, lime juice, lemon juice, and salt then set it aside.
- Heat a large pan to medium heat, then spray it with cooking oil.
- Place one tortilla on the pan, then spread 1/6 of the shredded cheese, 1/6 of the diced chicken, and 1/6 of the mango salsa over half of the tortilla.
- Fold the other half over and cook it for 1-2 minutes, until the bottom has turned slightly brown. Gently flip the tortilla, and cook the other side for another 1-2 minutes. Remove it from the pan afterwards.
- Do the same process with the remaining tortillas until they are cooked.
- Slice all quesadillas into 3 or 4 wedges before serving.
Jerked Chicken Quesadillas W/fresh Mango Chutney by Big Oven
- 1 bunch of Scallions, green part only
- 2 Yellow bell peppers
- 1/4 cup of Soy sauce
- 2 Red bell peppers
- 1/2 cup of White wine vinegar
- 1 1/2 teaspoon of fresh ground black pepper
For the Mango Chutney
- 8 Flour tortillas, about 8-inch each
- 2 Tablespoons of Honey
- 1 Tablespoon of Indonesian Sambal
- 2 Tablespoons of Canola oil
- 2 Tablespoons of chopped garlic
- 1 Tablespoon of Ground allspice
- Jerk marinade
- 1 cup of diced red onions
- 1 teaspoon of ground nutmeg
- 1 1/2 teaspoon of Cayenne pepper
For the Quesadillas
- 3 peeled Ripe mangoes
- 1/4 cup of roasted red bell pepper
- 1 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 3 Tablespoons of diced red onion
For the Jerk Marinade
- 1 cup of Extra Virgin Olive Oil
- 24 oz of Chicken breast sliced into halves
- Juice of 1 lime
- 4 finely chopped Scallions
- 2 diced Habanero peppers
- 1 Tablespoon of chopped fresh thyme
- 1 Tablespoon of Honey
- 2 cups of Monterey jack cheese
- 1/2 cup of Orange juice
- Juice of 2 limes
- Remove the skin and the seeds of the roasted peppers and cut them into thin lengthwise strips.
- Make the Mango Chutney: Combine all ingredients for the mango chutney in a nonreactive bowl, mix them well, cover, and store them inside the fridge until one hour before serving.
- Make the Jerk Chicken Quesadillas: Comball the ingredients for the jerk marinade in a large nonreactive bowl then mix them well. Add the chicken and store in the fridge to marinate overnight.
- When preparing the dish, drain chicken breasts first, then char-broil or pan sear the meat until it is cooked but not dry.
- Dice the meat into small pieces.
- Make the quesadillas by putting tortillas on a flat work surface. Place the chicken, peppers, and cheese evenly over the tortillas, then top each with another tortilla.
- Preheat a large skillet or griddle, then add a bit of oil and place a quesadilla in a hot pan. Brown the quesadilla lightly on one side, reduce the heat then turn the quesadilla on the other side. Do the same process to the remaining quesadillas.
- Cut the quesadillas into wedges and arrange them on a serving platter. Serve them warm with Mango Chutney on the side.
Jerk Chicken Quesadillas with Slaw Salad by Rachel Ray Show
- Juice of 1 lime
- 2 tablespoons of rice wine or white wine vinegar
- 2 tablespoons of tamari
- A dash of hot sauce
- 3 tablespoons of honey
- 3 tablespoons of canola oil
- Salt and freshly ground black pepper
- 1/2 seedless cucumber, cut thinly
- Remaining 3/4 bag of slaw mixed with Sweet and Spicy Sesame Noodles and Shredded Jerk Chicken
- 4 large flour tortillas
- 1/2 leftover Roasted Vegetable and Pineapple mixture
- 1/2 Jerk Chicken, shredded and skin removed
- 2 cups of shredded Monterey jack cheese
- In a large bowl, combine the lime juice, vinegar, tamari, hot sauce, and honey and give it a good mix.
- Add some canola oil while whisking and season it with salt and pepper to make a vinaigrette.
- Add the cucumber and the remaining slaw and give it a nice stir to combine. Set it aside while you make the quesadillas.
- Set a large skillet over medium heat. Add 1 tortilla to the pan and cook it for about 1 minute per side or until it begins to blister.
- Add a fraction of the vegetable and pineapple mixture, a fraction of the shredded chicken, and a fraction of the cheese to half of the tortilla and fold the other half up creating a half-moon.
- Cook until the cheese is melted, turning halfway through, and repeat the same process with the remaining tortillas.
- Cut into wedges and serve with the slaw salad on the side.
Quick Caribbean Quesadillas by All Recipes
- ¼ cup of honey mustard
- 2 tablespoons of pineapple preserves
- 8 pieces of 10 inches flour tortillas
- 1 ½ cups of shredded Swiss cheese
- 2 tablespoons of butter
- 2 cups of chopped cooked chicken
- ½ cup of cooked crumbled bacon
- 1 ½ cups of drained unsweetened pineapple tidbits
- In a small bowl, combine the honey mustard and pineapple preserves.
- Distribute the mixture equally into the 4 tortillas. Spread equally to within 1 inch of the edges.
- Divide the Swiss cheese, chicken, and bacon evenly over the pineapple mixture then top it with the remaining tortillas to make quesadillas.
- Preheat the oven for up to 250 degrees Fahrenheit or 120 degrees Celsius.
- Preheat a large skillet over medium heat. Melt a little amount of butter in the skillet, tilting the pan over to cover all of the pan’s surface.
- Put one of the quesadillas into the skillet, and fry each side until it is lightly brown and the cheese has melted (about 1 1/2 minutes per side). Place the cooked quesadillas in a warm oven while you fry the rest.
- To serve, cut each quesadilla into 6 wedges and arrange them on a platter with the pineapple tidbits in the center.
Caribbean Jerk Quesadillas by Barber Foods
- 4 diced Chicken Breasts
- 1/4 cup of pineapple jerk marinade
- 1/2 cup of pepper jack cheese
- 1/4 cup of Mexican blend cheese
- 1/2 teaspoon of fresh lime juice
- 2 teaspoons of chopped fresh cilantro
- 1 flour tortilla, burrito
- Place the diced ,cooked chicken in a bowl with marinade, lime juice, and cilantro then toss them for 15 seconds.
- Equally spread cheese over tortilla. Place the chicken in the middle in a straight line, then fold the tortilla in half.
- Preheat a skillet to medium heat and put the tortilla in.
- Cook the tortilla for 3-4 minutes or until it is golden brown.
- Cut into portions and serve.
If you love Mexican food, especially quesadillas, then the recipes above present a list of sweet and spicy ways to kick up your next fiesta.
You can add fresh diced pineapple along with the jerk chicken and tossed it in a spicy jerk seasoning then layered it between the tortillas. You can also add it with some cheese and any type of vegetables you have on hand. You can also serve these quesadillas with the rich and slightly tart lime dip that uses Greek yogurt in place of sour cream.
The sweet and spicy combo creates great flavor to these simple and easy family meals.