This is a print preview of "Spicy Chicken, Eggplant And Red Onion Quesadillas Mesa Grill" recipe.

Spicy Chicken, Eggplant And Red Onion Quesadillas Mesa Grill Recipe
by Global Cookbook

Spicy Chicken, Eggplant And Red Onion Quesadillas Mesa Grill
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  Servings: 4

Ingredients

  • 1/4 c. Water
  • 2 Tbsp. Minced fresh cilantro
  • 1 x Jalepeno chili, sliced
  • 1 Tbsp. Fresh lime jiuce
  • 1 Tbsp. Extra virgin olive oil
  • 8 ounce Chicken tenders
  • 4 slc red onion, 1/4" thick
  • 4 slc eggplant, crosswise, 1/4" thick
  •     Vegetable oil
  • 8 x Flour tortillas, 6" diameter
  • 1/2 c. Monterey Jack cheese, grated
  • 1/2 c. Sharp cheddar cheese, grated
  •     Lowfat sour cream

Directions

  1. Combine 1/4 c water, cliantro, sliced jalapeno, lime juice and extra virgin olive oil in blender. Blend till smooth. Season to taste with salt and pepper. Place chicken in shallow baking dish. Pour marinade over, coating completely.
  2. Cover and chill 4 hrs.
  3. Preheat broiler. Remove chicken from marinade; throw away marinade. Broil chicken till cooked through, about 3 mintues per side. Set chicken aside.
  4. Lightly brush both sides of onion and eggplant slices with vegetable oil.
  5. Sprinkle both sides with salt and pepper. Broil vegetables till tender and golden brown, about 2 mintues per side.
  6. Preheat oven to 450F. Lightly brush 4 tortillas with vegetable oil. Place tortillas, oil side down, on baking sheet. Combine grated cheeses in small bowl. Sprinkle 1/4 c. cheese mix over each tortilla. Place chicken atop cheese, dividing equally. Place 1 onion slice and 1 egglpant slice atop each. Top each eggplant slice with 1 tortilla. Lightly brish tops of tortillas with oil. (Can be prepared 6 hrs ahead. Cover and chill.)
  7. Bake quesadillas till tortillas are slighlty crisp and cheese melts, about 10 mintues. Cut quesadillas into quarters. Serve with lowfat sour cream.