Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 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
Preparation:
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. Carefully 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.
