Spicy Chicken, Eggplant and Red Onion Quesadillas

Name: Spicy Chicken, Eggplant and Red Onion Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup water; 2 tablespoons chopped fresh cilantro; 1 jalapeno chili, sliced; 1 tablespoon fresh lime juice; 1 tablespoon olive oil; 8 ounces chicken tenders; 4 1/4-inch-thick slices red onion; 4 1/4-inch-thick crosswise slices eggplant; Vegetable oil; 8 6-inch-diameter flour tortillas; 1/2 cup grated Monterey Jack cheese; 1/2 cup grated sharp cheddar cheese; Sour cream

Servings: persons

1/4 cup water
2 tablespoons chopped fresh cilantro
1 jalapeno chili, sliced
1 tablespoon fresh lime juice
1 tablespoon olive oil
8 ounces chicken tenders
4 1/4-inch-thick slices red onion
4 1/4-inch-thick crosswise slices eggplant
Vegetable oil
8 6-inch-diameter flour tortillas
1/2 cup grated Monterey Jack cheese
1/2 cup grated sharp cheddar cheese
Sour cream

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

1040

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/4 cup water, 2 tablespoons chopped fresh cilantro, 1 jalapeno chili, sliced, 1 tablespoon fresh lime juice, and more.

Yes, Spicy Chicken, Eggplant and Red Onion Quesadillas 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.

That's it — enjoy your meal!