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Jamaican Jerk Chicken Quesadillas

Jamaican Jerk Chicken Quesadillas

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This weekend is all about the madness...March Madness! Well, there's Easter, too; don't worry, we haven't forgotten about that. But today, we're thinking about something yummy to whip up before watching the basketball games on why not these easy-to-share Jamaican Jerk Quesadillas from The Southern Mrs.? Everyone loves a delicious quesadilla, and we love this unique take on the party classic that features our new wing sauce.

So who do you have winning it all? Kentucky, Michigan State, Duke or Wisconsin?

Jamaican Jerk Chicken Quesadillas


6 taco size flour tortillas
1 lb. boneless skinless chicken breast
2 cups Saucy Mama Jamaican Jerk Wing Sauce
1/2 lb sliced Havarti cheese
1/2 cup roasted corn
1/2 cup black beans
1/4 cup diced white onion
1/2 cup diced tomato
1 Tbs finely chopped cilantro


Place whole chicken breasts in a large ziplock bag with approximately 1 1/2 cups Saucy Mama Jamaican Jerk Wing Sauce. Mix the bag well so that the sauce coats all of the chicken breasts and then marinate for at least 30 minutes, or overnight.

While the chicken is marinating prepare your vegetables and herbs; mix together in a small bowl and set aside.

Once chicken has finished marinating, grill breasts for several minutes on each side so that the chicken is cooked through but still tender. Set chicken aside to cool.

Once the chicken has cooled shred the chicken with two forks in a large bowl and dress with the remaining 1/2 a cup of Saucy Mama Jamaican Jerk Wing Sauce.

Prepare grill or pan for tortillas by brushing lightly with oil and pre-heat to a low-medium. Place bottom tortilla on the grill topped first with cheese, then pork, then vegetables.

Once the first side has heated through add more cheese and the top tortilla, then flip to cook evenly on both sides.

Once the quesadillas are complete, cut into wedges and share with salsa, guacamole or any of your other favorite toppings!