Grilled Chicken Quesadilla
You can prepare these grilled chicken quesadillas ahead of time and simply cook them up when you are ready. They also make great appetizers for any party.
- Serves: 4 persons
- 8ounces chicken tenders
- ¼cup water
- 2tablespoons fresh, chopped cilantro
- 1jalapeno, sliced
- 1tablespoon fresh lime juice
- 1tablespoon olive oil
- 1red onion, cut into 1/4-inch-thick slices
- 1eggplant, cut into 1/4-inch-thick crosswise slices
- 14-inch flour tortillas
- ½cup grated Monterey Jack cheese
- ½cup grated sharp cheddar cheese
- 2tablespoons vegetable oil
- Sour cream, for serving
Step 1Gather the ingredients.
Step 2Place chicken tenders in shallow baking dish.
Step 3Combine water, cilantro, jalapeno, lime juice, and olive oil in a blender. Blend until smooth and season to taste with salt and pepper.
Step 4Pour marinade over chicken tenders, coating completely. Cover and refrigerate 4 hours.
Step 5Preheat grill. Remove chicken from marinade and grill until cooked through, about 6 minutes.
Step 6Brush onion and eggplant with oil, season with salt and pepper, and grill for about 4 minutes, turning occasionally.
Step 7Wrap tortillas in foil and place on top rack of grill while you cook other ingredients.
Step 8Mix cheeses together in a bowl.
Step 9Remove chicken, vegetables, and tortillas from grill.
Step 10Place about 1/4 cup of cheese on half the tortillas. Top with chicken, one slice of onion and one slice of eggplant.
Step 11Top with another tortilla, as if you are making a sandwich.
Step 12Place on grill and cook over low heat until cheese is melted and tortillas are golden brown.
Step 13Cut into quarters and serve with sour cream.