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

  • Total: 5 hr 30 min
  • Prep: 4 hr 45 min
  • Cook: 45 min
  • Yield: 8 servings
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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 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

Directions

Quesadilla:

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Preheat oven to 450 degrees F. 
  6. 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. 
  7. 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:

  1. Combine all ingredients in a medium bowl and season with salt and pepper, to taste. 
  2. Yield: 8 servings