Recipe Categories
Tex Mexican
Poultry Quesadillas

Lynn's Chicken Breast Eggplant Caramelized Onions Quesadillas

1/4 cup olive oil
2 x jalapenos coarsely chopped
3 tbl chopped cilantro
3 x garlic cloves coarsely chopped
1/4 cup fresh lime juice
2 x boneless skinless chicken breast (8 oz ea)
    Salt to taste
    Freshly-ground black pepper to taste
CARAMELIZED ONIONS
2 lrg red onion finely sliced
2 tbl olive oil
2 tbl balsamic vinegar
1 tbl finely-chopped cilantro
    Salt to taste
    Freshly-ground black pepper to taste
GRILLED EGGPLANT
1 x Japanese eggplant sliced lengthwise
    into 1/4"-thick slices
    Olive oil as needed
    Salt to taste
    Freshly-ground black pepper to taste
QUESADILLA
9 x flour tortillas - (8" dia)
3/4 cup grated Monterey Jack
3/4 cup grated white Cheddar
    Ancho chile powder
    Mixed Tomato Salsa (see recipe)

 Method :
Marinade: 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.
Caramelized Onions: 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.
Grilled Eggplant: 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.
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.
Quesadilla: Preheat oven to 450 degrees.
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.
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.
This recipe yields 8 servings.