Spicy Chicken, Eggplant And Red Onion Quesadillas
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
38
Sweetness
42
Sourness
47
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Water2 tbsps
Cilantro (chopped fresh)1 tbsp
Lime Juice (fresh)1 tbsp
Olive Oil230 g
Chicken TendersDirections:
1
Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender
2
Blend until smooth
3
Season with salt and pepper
4
Season to taste with salt and pepper
5
Place chicken in shallow baking dish
6
Pour marinade over, coating completely
7
Cover and refrigerate 4 hours
8
Preheat broiler
9
Remove chicken from marinade; discard marinade
10
Broil chicken until cooked through, about 3 minutes per side
11
Set chicken aside
12
Lightly brush both sides of onion and eggplant slices with vegetable oil
13
Sprinkle both sides with salt and pepper
14
Broil vegetables until tender and golden, about 2 minutes per side
15
Preheat oven to 450°F
16
Lightly brush 4 tortillas with vegetable oil
17
Place tortillas, oil side down, on baking sheet
18
Combine grated Monterey Jack and cheddar cheeses in small bowl
19
Sprinkle 1/4 cup cheese mixture over each tortilla
20
Place chicken atop cheese, dividing equally
21
Place 1 onion slice and 1 eggplant slice atop each
22
Top each eggplant slice with 1 tortilla
23
Lightly brush tops of tortillas with oil
24
(Can be prepared 6 hours ahead
25
Cover and refrigerate
26
) Bake quesadillas until tortillas are slightly crisp and cheese melts, about 10 minutes
27
Cut quesadillas into quarters
28
Serve with sour cream
29
Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender
30
Blend until smooth
31
Season with salt and pepper
32
Season to taste with salt and pepper
33
Place chicken in shallow baking dish
34
Pour marinade over, coating completely
35
Cover and refrigerate 4 hours
36
Preheat broiler
37
Remove chicken from marinade; discard marinade
38
Broil chicken until cooked through, about 3 minutes per side
39
Set chicken aside
40
Lightly brush both sides of onion and eggplant slices with vegetable oil
41
Sprinkle both sides with salt and pepper
42
Broil vegetables until tender and golden, about 2 minutes per side
43
Preheat oven to 450°F
44
Lightly brush 4 tortillas with vegetable oil
45
Place tortillas, oil side down, on baking sheet
46
Combine grated Monterey Jack and cheddar cheeses in small bowl
47
Sprinkle 1/4 cup cheese mixture over each tortilla
48
Place chicken atop cheese, dividing equally
49
Place 1 onion slice and 1 eggplant slice atop each
50
Top each eggplant slice with 1 tortilla
51
Lightly brush tops of tortillas with oil
52
(Can be prepared 6 hours ahead
53
Cover and refrigerate
54
) Bake quesadillas until tortillas are slightly crisp and cheese melts, about 10 minutes
55
Cut quesadillas into quarters
56
Serve with sour cream