Ingredients
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
¾ to 1 cup shredded or chopped rotisserie chicken
Cooking spray
1 large (10-inch) flour tortilla
¾ cup shredded pepper Jack or Monterey Jack
Sliced pickled jalapeños
Sour cream, for serving (optional)
Preparation
Step 1
Heat a small skillet and a medium cast-iron skillet over medium-high to high. Add the butter to the small skillet.
Step 2
Once the butter melts, add the garlic, ginger, and scallion to the small skillet. Stir until softened, about 30 seconds.
Step 3
Stir in the hot sauce, vinegar, brown sugar, jerk seasoning, and allspice. Bring to a bubble, then stir in the chicken.
Step 4
While the chicken heats up, spray the cast-iron skillet with cooking spray. Cook the tortilla until blistered; flip the tortilla.
Step 5
Arrange the chicken mixture on half of the tortilla. Sprinkle the shredded cheese on top of the chicken.
Step 6
Fold the tortilla over, covering the filling. Flip the quesadilla and cook until the cheese melts.
Step 7
Transfer the quesadilla to a cutting board and cut into wedges. Serve with the jalapeños and sour cream, if using.
