Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish

Name: Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 servings Ancho chile powder; 2 Tbsps balsamic vinegar; 8 cherry tomatoes, quartered; 1 Tbsp finely chopped cilantro; 3 Tbsps chopped cilantro; 3 Tbsps finely chopped cilantro; 9 8-inchs (8-inch) flour tortillas; 2 cloves garlic, finely chopped; 3 cloves garlic, coarsely chopped; 1 jalapeno, finely chopped; 2 jalapenos, coarsely chopped; 1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices; 59 milliliters fresh lime juice; 177 milliliters grated monterey jack; 59 milliliters olive oil; 1 Tbsp olive oil; 2 Tbsps olive oil; 8 servings Olive oil; 8 red pear tomatoes, halved; 8 yellow pear tomatoes, halved; 2 larges red onions, finely sliced; 8 servings Salt and pepper; 8 servings Salt and freshly ground pepper; 454 grams boneless, skinless chicken breast; 177 milliliters grated white cheddar; 8 yellow cherry tomatoes, quartered

Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 8 servings with 842 calories, 27g of protein, and 43g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes. Head to the store and pick up ancho chile powder, salt and pepper, salt and pepper, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

In a blender, combine the marinade ingredients and blend until smooth.

Ingredients you will need

Marinade

Equipment you will use

Blender

Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.

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Marinade

Whole Chicken

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Bowl

Heat oil in a medium saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add the onions and cook until soft and caramelized, about 20 to 25 minutes.

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Onion

Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.

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Balsamic Vinegar

Salt And Pepper

Cilantro

Preheat grill pan.

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Grill Pan

Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side.

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Salt And Pepper

Eggplant

Cooking Oil

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Grill

Remove and coarsely chop.

Preheat grill pan over high heat.

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Grill Pan

Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through.

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Salt And Pepper

Marinade

Whole Chicken

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Grill

Let rest for 5 minutes and slice thinly on the bias. Set aside.

Preheat oven to 450 degrees F.

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Oven

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.

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Salt And Pepper

Tortilla

Eggplant

Whole Chicken

Cheese

Onion

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Baking Sheet

Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas.

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Tortilla

Brush the tops with olive oil and sprinkle with ancho chile powder.

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Ancho Chili Powder

Olive Oil

Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted.

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Tortilla

Cheese

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Oven

Cut into quarters and garnish with the

Mixed Tomato Salsa.

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Tomato

Salsa

Combine all ingredients in a medium bowl and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.