This quesadilla makes a great breakfast or lunch - quick, easy, tasty and a great protein kick.
"*" See Kitchen Notes for more information or links to special ingredients.
Place the flour tortilla on the griddle (or one corn tortilla) jerk paste side up. Place the 2 - 3 slices of cheese on half of the flour tortilla or across all of the corn tortilla
Place the cooked egg on one half of the flour tortilla and fold in half or, on top of the cheese on a corn tortilla.
If using corn tortillas, add 2 more slices of cheese on top of the egg and then the other tortilla on top of that, jerk side down.
Corn tortillas or flour tortillas? It doesn’t matter –we use whatever is in the fridge and we ALWAYS have one or the other.
Jamaican Jerk Seasoning – My favorites are Walkerswood and Carib – oh so HOT, but oh so GOOD. Both are "pastes" so they are easy to spread and not runny.
Substitutions of Jamaican Jerk - chopped green chile, Korean Chili Paste (Gochujang), 1 Tbsp. aji Panca chile paste, New Mexico Red Chile paste, 1 Tbsp. salsa (drained) – You don’t want your spicy ingredient runny unless you want a really messy quesadilla.
Recipe author: MJ of MJ's Kitchen