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Ingredientes
- 1/4 c. extra virgin olive oil
- 2 x jalapenos coarsely minced
- 3 Tbsp. minced cilantro
- 3 x garlic cloves coarsely minced
- 1/4 c. fresh lime juice
- 2 x boneless skinless chicken breast (8 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 lrg red onion finely sliced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. finely-minced cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x Japanese eggplant sliced lengthwise
- Â Â into 1/4"-thick slices
- Â Â Extra virgin olive oil as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 9 x flour tortillas - (8" dia)
- 3/4 c. grated Monterey Jack
- 3/4 c. grated white Cheddar
- Â Â Ancho chile pwdr
- Â Â Mixed Tomato Salsa (see recipe)
Direcciones
- Marinade: In a blender, combine the marinade ingredients and blend till smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and chill for 4 hrs.
- Caramelized Onions: Heat oil in a medium saucepan over medium-high heat. Add in the onions and cook till soft and caramelized, about 20 to 25 min. Add in the balsamic vinegar and cilantro and cook for 5 min. 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 min 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 min on each side till cooked through. Let rest for 5 min 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 extra virgin olive oil and sprinkle with ancho chile pwdr.
- Bake for 8 to 12 min, or possibly till 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.
- Comments: Original title as listed is "Spicy Chicken, Eggplant, And Caramelized Onion Quesadilla, Served With Mixed Tomato Relish."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 162 | 68% |
| Total Fat 18.34g | 23% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 157mg | 7% |
| Potassium 318mg | 9% |
| Total Carbs 9.46g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.61g | 3% |
| Protein 10.08g | 16% |
