Method

Cook chicken in the water and jerk sauce until very tender and falling apart. Cool and set aside. Melt cheese on low heat until spreadable. Split tortillas in half. Spread about a tablespoon of the pepper-jack cheese on tortilla. Place 2 tablespoons of cooled chicken across tortilla. Roll tortillas across the chicken to make a small tube filled with chicken. Place the tubes in a greased baking pan parallel to each other. When all tortillas are filled, pour remaining liquid from cooked chicken over tortillas. Bake for 20 minutes, or until heated through. Let rest at room temperature for 3 minutes before serving. Carefully take tubes out of pan and spoon salsa verde and a dollup of sour cream on top.

Notes: Due to the spiciness of this dish it is best if served with a rice and beans dish made with coconut milk and pineapple juice. May also be served on a bed of sliced lettuce, diced tomatoes, and fresh pineapple chunks.

Number of Servings: 5

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