| | Jerk Marinade |
| 1 | c | Extra virgin olive oil |
| 1/2 | c | White wine vinegar |
| 1/2 | c | Orange juice |
| 1/4 | c | Soy sauce |
| | Juice of 2 limes |
| 1 | c | Red onion; diced |
| 4 | | Scallions; finely chopped |
| 2 | | Habanero peppers; diced |
| 2 | tb | Garlic; chopped |
| 1 | tb | Honey |
| 1 | tb | Fresh thyme; chopped |
| 1 | tb | Ground allspice |
| 1 1/2 | ts | Cayenne pepper |
| 1 1/2 | ts | Fresh ground black pepper |
| 1 | ts | Ground nutmeg |
| 1 | ts | Ground cinnamon |
| 1 | ts | Salt |
| | Quesadillas |
| 24 | oz | Chicken breast halves without skin; (four 6oz) |
| | Jerk marinade |
| 8 | | Flour tortillas; (8-inch) |
| 2 | | Red bell peppers; * see note |
| 2 | | Yellow bell peppers; * see note |
| 2 | c | Monterey jack cheese; pepper-flavored, shredded |
| 2 | tb | Canola oil |
| | Mango Chutney |
| 3 | | Ripe mangoes; peeled, pitted, diced |
| 1/4 | c | Red bell pepper; roasted and chopped |
| 1 | bn | Scallions; green part only |
| 3 | tb | Red onion; minced |
| | Juice of 1 lime |
| 2 | tb | Honey |
| 1 | tb | Sambal oelek; (Indonesian chile paste) |
