"For good food fast, it's hard to beat a quesadilla. This version is a mash-up of Buffalo wings and Jamaican jerk chicken, thus the reggae-inspired recipe name."

Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here

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Credit: Photography by Nicole Franzen

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet and a medium cast-iron skillet over medium-high to high. Add the butter to the small skillet.

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  • Once the butter melts, add the garlic, ginger, and scallion to the small skillet. Stir until softened, about 30 seconds.

  • Stir in the hot sauce, vinegar, brown sugar, jerk seasoning, and allspice. Bring to a bubble, then stir in the chicken.

  • While the chicken heats up, spray the cast-iron skillet with cooking spray. Cook the tortilla until blistered; flip the tortilla.

  • Arrange the chicken mixture on half of the tortilla. Sprinkle the shredded cheese on top of the chicken.

  • Fold the tortilla over, covering the filling. Flip the quesadilla and cook until the cheese melts.

  • Transfer the quesadilla to a cutting board and cut into wedges. Serve with the jalapeños and sour cream, if using.

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