Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 8 ounces chicken tenders
- 4 1/4-inch-thick slices red onion
- 4 1/4-inch-thick crosswise slices eggplant
- 8 6-inch-diameter flour tortillas
- 1/2 cup grated Monterey Jack cheese
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño chili, sliced
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Vegetable oil
- Sour cream
Preparation:
Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender. Blend until smooth. Season with salt and pepper. Season to taste with salt and pepper. Place chicken tenders in shallow baking dish. Pour marinade over, coating completely. Cover and refrigerate 4 hours.Preheat Grill. Remove chicken from marinade and grill until cooked through, about 6 minutes. Brush onion and eggplant with oil, sprinkle with a little salt and pepper and grill for about 4 minutes, turning occasionally. Wrap tortillas in foil and place on the top rack of the grill, while you cook the other ingredients.
Remove everything from the grill. Mix cheeses together in a bowl. Place about 1/4 cup of cheese on half the tortillas. Top with chicken one slice of onion and one slice of eggplant. Top with another tortilla to make something like a sandwich. Place on grill and cook over low heat until cheese is melted and the tortillas are a nice golden brown. Cut Grilled Chicken Quesadillas into quarters and serve with sour cream.
