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Prep time: 15 minutes
Cook time: 20 minutes
Marinate time: 1 hour

1 lb. skinless, boneless chicken breasts, or boneless pork, cubed
1/2 cup bottled Caribbean jerk marinade (may substitute with a pineapple or other tropical fruit marinade)
1 Tbsp. oil
1 tsp. jerk seasoning (optional to taste)
1 can (14.5 oz.) S&W Ready-Cut Diced Tomatoes with Roasted
Garlic, drained 1 can (12 oz.) S&W Sweet & Crisp Corn, or 1 can (15-1/4 oz.) Whole Kernel Corn, drained
2 cans (15.5 oz. each) S&W Caribbean Black Beans, drained
1 can (8 oz.) crushed pineapple, drained
7 corn tortillas, cut in wedges
2 cups shredded Jack cheese

1. Marinate meat in Caribbean marinade, 1 hour. Lift chicken from marinade and reserve marinade.
2. Cook chicken in hot oil in large skillet over medium-high heat, 5 minutes. Add jerk seasoning, tomatoes and any remaining marinade; cook 5 minutes. Stir in corn, black beans and pineapple; cook 5 minutes or until thickened.
3. Coat 2-1/2 quart baking dish with cooking spray. Arrange 1/4 tortillas on the bottom; top with 1/4 each chicken mixture and cheese. Repeat 3 times ending with cheese.
4. Cover and bake in 375F oven, 20 minutes or until hot and cheese is melted.

4 to 6 servings