| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Dairy |
|
Appetizers |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
|
Jalepeno chili, sliced |
| 1 |
tb |
Fresh lime jiuce |
| 1 |
tb |
Olive oil |
| 8 |
oz |
Chicken tenders |
| 4 |
|
Slices red onion, 1/4" thick |
| 4 |
|
Slices eggplant, crosswise, 1/4" thick |
|
|
Vegetable oil |
| 8 |
|
Flour tortillas, 6" diameter |
| 1/2 |
c |
Monterey Jack cheese, grated |
| 1/2 |
c |
Sharp cheddar cheese, grated |
|
|
Sour cream |
INSTRUCTIONS
Combine 1/4 c water, cliantro, sliced jalapeno, lime juice and olive oil in
blender. Blend until smooth. Season to taste with salt and pepper. Place
chicken in shallow baking dish. Pour marinade over, coating completely.
Cover and refrigerate 4 hours.
Preheat broiler. Remove chicken from marinade; discard marinade. Broil
chicken until cooked through, about 3 mintues per side. Set chicken aside.
Lightly brush both sides of onion and eggplant slices with vegetable oil.
Sprinkle both sides with salt and pepper. Broil vegetables until tender
and golden, about 2 mintues per side.
Preheat oven to 450F. Lightly brush 4 tortillas with vegetable oil. Place
tortillas, oil side down, on baking sheet. Combine grated cheeses in small
bowl. Sprinkle 1/4 cup cheese mixture over each tortilla. Place chicken
atop cheese, dividing equally. Place 1 onion slice and 1 egglpant slice
atop each. Top each eggplant slice with 1 tortilla. Lightly brish tops of
tortillas with oil. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Bake quesadillas until tortillas are slighlty crisp and cheese melts, about
10 mintues. Cut quesadillas into quarters. Serve with sour cream.
Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept. 1997.
Posted to MM-Recipes Digest V4 #224 by Julie Bertholf
<jewel1@ix.netcom.com> on Aug 25, 1997
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