For the Quesadillas:
2 boneless skinless chicken breast halves
3-4 tablespoons Walkerswood mild Jamaican jerk seasoning
3 tablespoons orange juice
1/2 can dark red kidney beans rinsed and drained
3 tablespoons cilantro chopped
4 large flour tortillas
12 ounces creamy havarti cheese
1 green plantain made into tostones
For the Mango Salsa:
1 mango diced
1 jalapeno seeded and finely chopped
1/3 medium onion finely chopped
1 tablespoon cilantro chopped
Juice of 1 lime
Bring a large pot of water to a boil and add in the chicken breasts. Boil the until chicken is fully cooked, about 15-20 minutes. Check to make sure there is no pink remaining, but don’t overcook or the chicken will be rubbery.
Shred the chicken with two forks and mix in a large bowl with the jerk seasoning and orange juice. Add the kidney beans and cilantro and toss to combine.
Make the tostones and then drain out the excess oil from the pan, leaving just enough to prevent the quesadillas from sticking to the pan. Heat to medium.
Layer the quesadilla fillings as follows: tortilla, cheese, tostones, chicken and bean mixture, cheese, tortilla. You should have enough for 2 large quesadillas. Make sure none of the fillings are too close to the edges of the quesadilla or they will spill out when the cheese begins to melt.
Put the quesadilla in the pan and cook on each side until golden brown and the cheese is completely melted.
While the quesadilla cooks, mix together the mango salsa ingredients.
Serve the quesadilla warm with the mango salsa on top.