Recipe - Jerked Chicken Quesadillas Wfresh Mango Chutney

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

*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 charbroil 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 BakeryShoppe Digest V1 #526 by Ron West ronwest@bigfoot.net on
Jan 24, 1998