1/2 pound chicken tenders
4 slices, red onion
4 slices, eggplant, 1/4 inch thick
1/2 cup monterey jack cheese
1/2 cup sharp cheddar cheese
1/4 cup water
8 tortillas
2 tablespoons fresh cilantro, chopped
1 jalapeno chili, sliced
1 tablespoon lime juice
1 tablespoon olive oil
sour cream

Combine water, cilantro, jalapeno, lime juice and olive oil in a blender and blend until smooth. Place chicken in a resealable bag and pour mixture over top, turning to coat. Refrigerator for 1 to 4 hours. Preheat grill. Grill chicken for about 3 to 4 minutes per side over a hot flame or until done. Lightly brush eggplant and red onion slices with olive oil and grill for about 2 minutes per side.

Put out 4 tortillas and place 1/4 of chicken, cheeses, onion and eggplant on each tortilla. Cover with remaining tortillas. Carefull place on grill and heat on each side for 4 to 6 minutes or until cheese is completely melted. Watch to make sure they don't burn. Cut quesadillas into quarters and serve with sour cream.