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Tex Mexican
Poultry Quesadillas

Shanna's Jerk Chicken Mango Chutney Quesadillas

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

 Method :
*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.