Recipe by Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
- 1 tbsp. butter
- 2 cloves garlic, chopped
- 1/2-inch-long piece fresh ginger—peeled, then grated or chopped
- 1 scallion, chopped
- 3 tbsp. to 1/4 cup hot sauce, such as Frank’s RedHot
- 1 tbsp. apple cider vinegar
- 1 tbsp. (packed) light brown sugar
- 1 tsp. jerk seasoning (or to taste)
- Pinch of ground allspice
- 3/4 to 1 cup shredded or chopped rotisserie chicken
- Cooking spray
- 1 large (10-inch) flour tortilla
- 3/4 cup shredded pepper Jack or Monterey Jack
- Sliced pickled jalapeños
- Sour cream, for serving (optional)
1. Heat a small skillet and a medium cast-iron skillet over medium-high to high. Add the butter to the small skillet.
2. Once the butter melts, add the garlic, ginger, and scallion to the small skillet. Stir until softened, about 30 seconds.
3. Stir in the hot sauce, vinegar, brown sugar, jerk seasoning, and allspice. Bring to a bubble, then stir in the chicken.
4. While the chicken heats up, spray the cast-iron skillet with cooking spray. Cook the tortilla until blistered; flip the tortilla.
5. Arrange the chicken mixture on half of the tortilla. Sprinkle the shredded cheese on top of the chicken.
6. Fold the tortilla over, covering the filling. Flip the quesadilla and cook until the cheese melts.
7. Transfer the quesadilla to a cutting board and cut into wedges. Serve with the jalapeños and sour cream, if using.