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1
Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and olive oil in blender.
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2
Blend until smooth.
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3
Season with salt and pepper.
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4
Season to taste with salt and pepper.
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5
Place chicken in shallow baking dish.
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6
Pour marinade over, coating completely.
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7
Cover and refrigerate 4 hours.
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8
Preheat broiler.
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9
Remove chicken from marinade; discard marinade.
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10
Broil chicken until cooked through, about 3 minutes per side.
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11
Set chicken aside.
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12
Lightly brush both sides of onion and eggplant slices with vegetable oil.
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13
Sprinkle both sides with salt and pepper.
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14
Broil vegetables until tender and golden, about 2 minutes per side.
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15
Preheat oven to 450F.
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16
Lightly brush 4 tortillas with vegetable oil.
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17
Place tortillas, oil side down, on baking sheet.
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18
Combine grated Monterey Jack and cheddar cheeses in small bowl.
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19
Sprinkle 1/4 cup cheese mixture over each tortilla.
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20
Place chicken atop cheese, dividing equally.
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21
Place 1 onion slice and 1 eggplant slice atop each.
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22
Top each eggplant slice with 1 tortilla.
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23
Lightly brush tops of tortillas with oil.
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24
(Can be prepared 6 hours ahead.
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25
Cover and refrigerate.)
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26
Bake quesadillas until tortillas are slightly crisp and cheese melts, about 10 minutes.
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27
Cut quesadillas into quarters.
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28
Serve with sour cream.
