Jerked chicken quesadillas w/fresh mango chutney

10 Servings

Ingredients

Quantity Ingredient
---Jerk Marinade---
1 cup Extra virgin olive oil
½ cup White wine vinegar
½ cup Orange juice
¼ cup Soy sauce
Juice of 2 limes
1 cup Red onion; diced
4 Scallions; finely chopped
2 Habanero peppers; diced
2 tablespoons Garlic; chopped
1 tablespoon Honey
1 tablespoon Fresh thyme; chopped
1 tablespoon Ground allspice
1½ teaspoon Cayenne pepper
1½ teaspoon Fresh ground black pepper
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
1 teaspoon Salt -Quesadillas---
24 ounces Chicken breast halves without skin; (four 6oz)
Jerk marinade
8 Flour tortillas; (8-inch)
2 Red bell peppers; * see note
2 Yellow bell peppers; * see note
2 cups Monterey jack cheese; pepper-flavored, shredded
2 tablespoons Canola oil -Mango Chutney---
3 Ripe mangoes; peeled, pitted, diced
¼ cup Red bell pepper; roasted and chopped
1 bunch Scallions; green part only
3 tablespoons Red onion; minced
Juice of 1 lime
2 tablespoons Honey
1 tablespoon Sambal oelek; (Indonesian chile paste)

Directions

*Notes: Roast the peppers, skin them, seed them, and cut in lengthwise thin strips.

Prepare the Mango Chutney:

Combine all ingredients in a nonreactive bowl, mix well and refrigerate, covered, until one hour prior to serving. Allow to come to room temperature prior to serving.

Prepare the Jerked Chicken Quesadillas: Combine ingredients for jerk marinade in a large nonreactive bowl. Mix well.

Marinate chicken breasts overnight in jerk mixture.

When ready to prepare dish, drain chicken breasts and char-broil or pan sear until cooked but not dry. Dice meat into small pieces.

Make quesadillas by placing tortillas on a flat work surface. Arrange chicken, peppers and cheese evenly over the tortillas, then cover each with another tortilla.

Heat a large skillet or griddle, add a bit of oil and place 1 quesadilla in hot pan. Brown lightly on one side, reduce heat, turn quesadilla over and brown lightly on the other side. Repeat with remaining quesadillas.

Cut quesadillas into wedges and arrange on serving platter.

Serve warm, with Mango Chutney on the side.

Per serving: 542 Calories; 34g Fat (56% calories from fat); 22g Protein; 39g Carbohydrate; 52mg Cholesterol; 922mg Sodium NOTES : Recipe Source: Chile Pepper, Feb 1998 Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@...> on Jan 24, 1998

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