Spicy Chicken Quesadillas

Combine water, cilantro, jalapeño, 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.