1/4 c Water
2 tb Fresh cilantro; chopped
1 Jalepeno chili; sliced
1 tb Fresh lime juice
1 tb Olive oil
8 oz Chicken tenders
4 sl Red onion (1/4" thick)
4 sl Eggplant (1/4" thick)
- sliced crosswise
Vegetable oil
8 Flour tortillas (6")
1/2 c Monterey Jack cheese; grated
1/2 c Sharp cheddar cheese; grated
Sour cream
Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice, and
olive oil in blender. Blend until smooth. Season to taste with salt
and pepper. Place chicken in shallow baking dish. Pour marinade
over, coating completely. Cover and refrigerate 4 hours.
Preheat broiler. Remove chicken from marinade; discard marinade.
Broil chicken until cooked through, about 3 mintues per side. Set
chicken aside. Lightly brush both sides of onion and eggplant
slices with vegetable oil. Sprinkle both sides with salt and
pepper. Broil vegetables until tender and golden, about 2 minutes
per side.
Preheat oven to 450°F. Lightly brush 4 tortillas with vegetable
oil. Place tortillas, oil side down, on baking sheet. Combine
grated cheeses in small bowl. Sprinkle 1/4 cup cheese mixture over
each tortilla. Place chicken atop cheese, dividing equally. Place
1 onion slice and 1 egglpant slice atop each. Top each eggplant
slice with 1 tortilla. Lightly brish tops of tortillas with oil.
Can be prepared 6 hours ahead. Cover and refrigerate.
Bake quesadillas until tortillas are slighlty crisp and cheese
melts, about 10 mintues. Cut quesadillas into quarters. Serve with
sour cream.
