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

Name: Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 large red onion, finely sliced; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon finely chopped cilantro; Salt and freshly ground pepper; 1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices; Olive oil; Salt and pepper; 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; 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

Servings: persons

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
2 large red onion, finely sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped cilantro
Salt and freshly ground pepper
1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices
Olive oil
Salt and pepper
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
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

1
In a blender, combine the marinade ingredients and blend until smooth.
2
Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.
3
Heat oil in a medium saucepan over medium-high heat.
4
Add the onions and cook until soft and caramelized, about 20 to 25 minutes.
5
Add the balsamic vinegar and cilantro and cook for 5 minutes.
6
Season with salt and pepper, to taste.
7
Set aside.
8
Preheat grill pan.
9
Brush eggplant with oil on both sides and season with salt and pepper to taste.
10
Grill for 2 minutes on each side.
11
Remove and coarsely chop.
12
Preheat grill pan over high heat.
13
Remove chicken from marinade and season with salt and pepper to taste.
14
Grill for 4 to 5 minutes on each side until cooked through.
15
Let rest for 5 minutes and slice thinly on the bias.
16
Set aside.
17
Preheat oven to 450 degrees F.
18
Place 6 tortillas on a large un-greased baking sheet.
19
Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
20
Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas.
21
Brush the tops with olive oil and sprinkle with ancho chile powder.
22
Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted.
23
Cut into quarters and garnish with the Mixed Tomato Salsa.
24
Combine all ingredients in a medium bowl and season with salt and pepper, to taste.

1408

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1/4 cup olive oil, 2 jalapenos, coarsely chopped, 3 tablespoons chopped cilantro, 3 cloves garlic, coarsely chopped, and more.

Yes, Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

How did you like this recipe?

Frequently Asked Questions