Chef Shea's Jerk Chicken Quesadilla

Ingredients

1 tablespoon olive oil

2 cups of leftover jerk chicken

1 large onion, cut in half and then into slices

1 green bell pepper, seeded and sliced into strips

1 red bell pepper, seeded and sliced into strips

1 yellow bell pepper

12 tablespoons butter, for frying

12 medium flour tortillas

21/2 cups grated cheese (Monterey Jack is the best)

Directions

Add olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside. Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve with a dollop of sour cream.

Chef's Tip: To add a little more spice to the dish, pepper jack cheese may also be added to the quesadilla.