Jerk Chicken Quesadilla

Ingredients 4 skinless boneless chicken breast ½ cup of advanced jerk marinade 1 large spanish onion 2 large portobello mushrooms 2 medium red peppers 1 ½ cup Asiago cheese or old white cheddar 10 medium whole wheat tortilla 1 Tablespoon olive oil Olive oil for brushing tortilla

Directions - Food Prep

1. Marinade chicken breast with jerk marinade for at least 30 minutes.
2. Grill or bake the chicken for 20 minutes.
3. Cool chicken and slice into strips then set aside.
4. Chop onions, mushrooms into big pieces.
5. Thinly slice the red peppers.
6. Saute onions in olive oil in a frying pan for 30 minutes until caramelized.
7. Place onions in a bowl and set aside.
8. Saute mushrooms and red pepper for 10 – 15 minutes in the same skillet until tender.
9. Grate cheese and set aside.
   

1. Chop onion, tomatoes and add to bowl.
2. Brush one tortilla with olive oil and place it in a large frying pan.
3. Spread the sliced chicken, caramelized onions, pepper and cheese onto the tortilla.
4. Place another tortilla on top and brush the top of it with olive oil.
5. Cook for 2 minutes, then flip the quesadilla and cook for 2 more minutes.
6. Repeat steps 1 - 5 for the remaining tortillas.
7. Slice each quesadilla into 4 pieces, as pictured, and serve.
8. Great appetizer for the holiday.
9. Serves 4 - 6 people.

  Enjoy!