Ingredients:
Quesadillas
- 3 chicken breasts, cut into bite-sized pieces
- ⅓ of an 8 oz. bottle of Elda’s Kitchen Jamaican Jerk Sauce
- 3 tbsp olive oil
- 3 large burrito tortillas
- 1.5 cups mozzarella cheese, shredded
- 1.5 cups Colby cheese, shredded
- Sprinkle of salt, pepper, and paprika to taste
Pico de Gallo
- 4 Tomatoes, diced (de-stem and de-seed)
- 1 Cup sweet onion, finely diced
- ½ Cup fresh cilantro, diced
- 1 Jalapeño, diced (de-stem and de-seed)
- ¼ Cup fresh lime juice (about 4 - 5 limes)
- 3 Cloves garlic, minced
- ½ Tsp salt
Avocado Crema
- 3 Avocados
- ¼ Cup cilantro, diced
- 1 Cup sour cream
- 3 Tbs of fresh lime juice (about 3 limes)
- 2 Cloves garlic, minced
- Salt to taste
Directions:
Pico de Gallo
Mix all ingredients and refrigerate in an airtight container.
Avocado Crema
Combine all ingredients in a food processor and pulse until smooth. Refrigerate in an airtight container.
Quesadillas
Marinate chicken in a gallon plastic bag in the fridge for at least 2 hours with the ⅓ bottle of Elda’s Kitchen Jamaican Jerk Sauce.
In a skillet over medium-high heat, cook the chicken bites. Set aside once cooked through.
Warm 1 tbsp of olive oil over medium-high heat, then add one large tortilla. Layer ½ cup of each type of cheese and spread ⅓ of the chicken over one-half of the cheese-covered tortilla. Cook for 2 minutes open-faced, then fold the cheese half on top of the chicken half.
Cook for another couple minutes on both sides until the cheese has melted and the outside is a crispy, golden brown.
Cut into triangles and serve with avocado crema and fresh Pico de Gallo.
