Spicy Chicken, Eggplant, and Red Onion Quesadillas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/4 cup water
2 Tbsp. chopped fresh cilantro
2 jalapeno chiles, sliced
1Tbsp. fresh lime juice
1 Tbsp. olive oil
8 oz. chicken tenders
4 (1/4″ thick) slices of red onion
4 (1/4″ thick) slices eggplant
vegetable oil
8 (6″) flour tortillas
1/2 cup grated Monterey Jack cheese
1/2 cup grated sharp cheddar cheese
sour cream
Instructions:
Combine the 1/4 cup of water, cilantro, sliced jalapeno, lime juice and olive oil in a blender and blend until smooth. Season with salt & pepper.
Place the chicken in a shallow baking dish and pour the marinade over the meat, coating completely. Cover and refrigerate for 4 hours.
Preheat the broiler, then remove the chicken from the marinade and broil the chicken until cooked through, about 3 minutes per side. Set the chicken aside, discarding the marinade. Lightly brush both sides of the onion and eggplant slices with vegetable oil. Sprinkle both sides with salt and pepper, and broil the vegetables until they are tender and golden, about 2 minutes per side.
Preheat the oven to 450F. Lightly brush 4 tortillas with vegetable oil and place them oil side down onto a baking sheet. Combine the grated Monterey Jack and cheddar cheeses in a small bowl, and sprinkle 1/4 cup of the cheese mixture over each tortilla. Place the chicken on top of the cheese, dividing equally. Place a slice of onion and eggplant on each one. Top each eggplant slice with a tortilla and lightly brush the tops of the tortillas with oil. (These can be prepared 6 hours ahead of time.) Cover and refrigerate.
Bake the quesadillas until they are slightly crisp and the cheese is melted, about 10 minutes. Cut the quesadillas into quarters and serve with sour cream.
Makes 4 servings.