Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish

Deselect All

Marinade:

1/4 cup olive oil

2 jalapenos, coarsely chopped

3 tablespoons chopped cilantro

3 cloves garlic, coarsely chopped

1/4 cup fresh lime juice

2 (8-ounce) boneless, skinless chicken breast

Salt and freshly ground pepper

Caramelized onions:

2 large red onions, finely sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon finely chopped cilantro

Salt and freshly ground pepper

Grilled Eggplant:

1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices

Olive oil

Salt and pepper

Quesadilla:

9 (8-inch) flour tortillas

3/4 cup grated monterey jack

3/4 cup grated white cheddar

Ancho chile powder

Mixed Tomato Salsa, recipe follows

Mixed Tomato Salsa:

8 cherry tomatoes, quartered

8 yellow cherry tomatoes, quartered

8 yellow pear tomatoes, halved

8 red pear tomatoes, halved

1 jalapeno, finely chopped

2 cloves garlic, finely chopped

2 tablespoons balsamic vinegar

1 tablespoon olive oil

3 tablespoons finely chopped cilantro

Salt and freshly ground pepper