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You can prepare these quesadillas ahead of time and simply grill them up when you need them. They also make a great appetizer for any party. This recipe is also an excellent way to use up leftover grilled chicken!
Ingredients
- 8 ounces chicken tenders
- 1/4 cup water
- 2 tablespoons fresh cilantro (chopped)
- 1 jalapeno chili (sliced)
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 4 slices red onion (1/4-inch-thick)
- 4 slices eggplant (1/4-inch-thick crosswise slices)
- 8 6-inch-diameter flour tortillas
- 1/2 cup Monterey Jack cheese (grated)
- 1/2 cup sharp cheddar cheese (grated)
- 2 tablespoons vegetable oil (more or less)
- Sour cream (for serving)
Steps to Make It
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Place chicken tenders in shallow baking dish.
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Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and olive oil in a blender. Blend until smooth and season to taste with salt and pepper.
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Pour marinade over the chicken tenders, coating completely. Cover and refrigerate 4 hours.
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Preheat the grill.
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Remove chicken from marinade and grill until cooked through, about 6 minutes.
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Brush the onion and eggplant with oil, sprinkle with a little salt and pepper and grill for about 4 minutes, turning occasionally.
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Wrap tortillas in foil and place on the top rack of the grill, while you cook the other ingredients.
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Mix cheeses together in a bowl.
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Remove everything from the grill.
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Place about 1/4 cup of cheese on half the tortillas.
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Top with chicken, one slice of onion and one slice of eggplant.
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Top with another tortilla, as you would make a sandwich.
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Place on grill and cook over low heat until cheese is melted and tortillas are a nice golden brown.
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Cut Grilled Chicken Quesadillas into quarters and serve with sour cream.