Jerk Chicken and Gouda Cheese Quesadillas

We were in Jamaica for a family vacay a while ago and the jerk chicken there was literally "ja-maica-me-crazy." It was so good.  It turned us into jerk chicken fiends.  


We can't come close to getting the moist, salty, smokey, sweet jerk that they have perfected in Jamaica.  But it's worth a shot, right?


I had some left over jerk chicken that we had seasoned with jerk rub and barbequed.  I shredded it and put some jerk sauce on it, combined it with some gouda cheese and cilantro, threw it on a corn tortilla and made some quesadillas out of it. To quote a friend "now, that's a quesadilla!".


I can't emphasize how tasty these ingredients are together.  You're just going to gave to try it for yourself!

Ingredients:
1) 1 breast chicken, shredded
2) 2 tbsp jerk sauce
3) S & P to taste
4) 1 cup medium gouda cheese, shredded
5) 3 tbsp cilantro, chopped
6) 6 corn tortillas
7) Olive oil
8) 2 tomatoes, diced
9) 2 garlic cloves, minced
10) Juice of 1/2 a lime


Directions:
1) Mix chicken, jerk sauce, and salt and pepper together.
2) Mix tomatoes, garlic, lime juice, 1 tbsp cilantro, salt and pepper together [the tomato salsa].
3) Heat olive oil in pan.
4) Create quesadilla with 1/3 of jerk, 1/3 of gouda and 1/3 of cilantro on a tortilla. Top with another tortilla.
5) Place in pan and sautee until bottom is browned.  Flip.
6) Repeat to create two more quesadillas.
7) Slice quesadillas in quarters and serve with tomato salsa.