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

Total Time:
5 hr 30 min
Prep:
4 hr 45 min
Cook:
45 min

Yield:
8 servings

Ingredients
  • 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 onion, 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
Directions
Quesadilla:

In a blender, combine the marinade ingredients and blend until smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.

Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.

Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.

Preheat grill pan over high heat. Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through. Let rest for 5 minutes and slice thinly on the bias. Set aside.

Preheat oven to 450 degrees F.

Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.

Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas. Brush the tops with olive oil and sprinkle with ancho chile powder. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and garnish with the Mixed Tomato Salsa.

Mixed Tomato Salsa:

Combine all ingredients in a medium bowl and season with salt and pepper, to taste.

Yield: 8 servings


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