Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish (Bobby Flay)

Prep Time: 285 Minutes

Cook Time: 45 Minutes

Ready In: 330 Minutes

Servings: 8

Ingredients:

1/4 cup olive oil

2 jalapenos, coarsely chopped

3 tablespoons chopped cilantro

3 cloves garlic, coarsely chopped

1/4 cup fresh lime juice

2 (8-ounce) boneless, skinless chicken breast

salt and freshly ground pepper

2 large red onion, finely sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon finely chopped cilantro

salt and freshly ground pepper

1 japanese eggplant, sliced lengthwise into 1/4-inch thick slices

olive oil

salt and pepper

9 (8-inch) flour tortillas

3/4 cup grated monterey jack

3/4 cup grated white cheddar

ancho chile powder

mixed tomato salsa, recipe follows

8 cherry tomatoes, quartered

8 yellow cherry tomatoes, quartered

8 yellow pear tomatoes, halved

8 red pear tomatoes, halved

1 jalapeno, finely chopped

2 cloves garlic, finely chopped

2 tablespoons balsamic vinegar

1 tablespoon olive oil

3 tablespoons finely chopped cilantro

salt and freshly ground pepper

Directions:

1. Quesadilla:
2. In a blender, combine the marinade ingredients and blend until smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.
3. Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.
4. Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.
5. Preheat grill pan over high heat. Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through. Let rest for 5 minutes and slice thinly on the bias. Set aside.
6. Preheat oven to 450 degrees F.
7. Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
8. Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas. Brush the tops with olive oil and sprinkle with ancho chile powder. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and garnish with the Mixed Tomato Salsa.
9. Mixed Tomato Salsa:
10. Combine all ingredients in a medium bowl and season with salt and pepper, to taste.
11. Yield: 8 servings

By RecipeOfHealth.com