Grilled Chicken Quesadilla Recipe

Prep: 4 hrs

Cook: 10 mins

Total: 4 hrs 10 mins

Servings: 4 servings

9 ratings

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!

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)

Place chicken tenders in shallow baking dish.
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.
Pour marinade over the chicken tenders, coating completely. Cover and refrigerate 4 hours.
Preheat the grill.
Remove chicken from marinade and grill until cooked through, about 6 minutes.
Brush the onion and eggplant with oil, sprinkle with a little salt and pepper and grill for about 4 minutes, turning occasionally.
Wrap tortillas in foil and place on the top rack of the grill, while you cook the other ingredients.
Mix cheeses together in a bowl.
Remove everything from the grill.
Place about 1/4 cup of cheese on half the tortillas.
Top with chicken, one slice of onion and one slice of eggplant.
Top with another tortilla, as you would make a sandwich.
Place on grill and cook over low heat until cheese is melted and tortillas are a nice golden brown.
Cut Grilled Chicken Quesadillas into quarters and serve with sour cream.