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Spicy Chicken, Eggplant, and Caramelized Onion Quesadillas with Mixed Tomato Salso


Each element of this quesadilla would be good on it's own, but when you put them all together, it makes for something outstanding. And when you're thinking about fillings, just remember that if it works for a sandwich, it works for a quesadilla.

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  • Spicy Chicken and Eggplant
  • 1/4 cup plus 3 TBSP olive oil
  • 1/4 cup fresh lime juice (2-3 limes)
  • 2 jalapeno chiles, coarsely chopped
  • 3 TBSP chopped fresh cilatro
  • 3 cloves garlic, coarsely chopped
  • 1 8 ounce boneless, skinless chicken breast halves
  • 2 medium Japanese eggpants, halved lengthwise
  • Kosher salt and freshly gound black pepper
  • Caramelized Onions
  • 2 TBSP olive oil
  • 2 large red onions, halved and thinly sliced
  • 2 TBSP balsamic vinegar
  • 2 TBSP finely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
  • Quesadillas
  • 12 (6 inch) flour tortillas
  • 3/4 cup grated Monterey Jack cheese
  • 3/4 cup grated white cheddar cheese
  • 2 TBSP canola oil
  • 2 tsp ancho chile powder
  • 3/4 cup grated cotija cheese
  • Mixed tomato salsa



Step 1

1. To marinate the chicken, in a blender. Combine the 1/4 cup oil, the lime juice, jalapenos, cilantro, and garlic and blend until smooth.

2. Put the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for at least 1 hour and up to 4 hours.

3. Preheat a grill to high or a grill pan over high heat.

4. To cook the chicken and the eggplant, remove the chicken from the marinade and pat dry with paper towel; discard the marinade. Season the breast halves on both sides with salt and pepper. Grill for about 4 minutes per side


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