Monday, August 29, 2016

Recipe Share: Spicy Chicken, Eggplant, and Caramelized Onion Quesadillas

These Bobby Flay quesadillas are so delicious. The chicken is full of flavor from being marinated, and the veggies add so much flavor, too. Add some yummy guacamole and salsa, and you'll be one happy lady or man.
(I made mine with grilled mushrooms instead of eggplant, since I love mushrooms and had them on hand.)
 What the filling looks like if you make them open faced... so delicious!
Ingredients

Marinade:

1/4 cup olive oil
2 jalapenos, coarsely chopped
3 tablespoons chopped cilantro
3 cloves garlic, coarsely chopped
1/4 cup fresh lime juice
2 (8-ounce) boneless, skinless chicken breast
Salt and freshly ground pepper

Caramelized Onions:

2 large red onion, finely sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped cilantro
Salt and freshly ground pepper

Grilled Eggplant:
1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices
Olive oil
Salt and pepper

Package of sliced portabella mushrooms or white mushrooms (If you decide to use mushrooms in addition to or instead of eggplant)


Quesadilla:

9 (8-inch) flour tortillas
3/4 cup grated monterey jack
3/4 cup grated white cheddar 
Ancho chile powder
Mixed Tomato Salsa, recipe follows

Directions:

In a blender, combine the marinade ingredients and blend until smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.


Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.


Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.

Or if you choose to do mushrooms like I did, simply saute them on medium heat in a pan with a little olive oil and butter. Don't crowd them, space them apart in the pan. Turn them over when browned on one side, and finish off other side. Lay them out on a paper towel when done, sprinkle with salt.


Preheat grill pan over high heat. Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through. Let rest for 5 minutes and slice thinly on the bias. Set aside.


Preheat oven to 450 degrees F. Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.

Top each quesadilla with another tortilla. Brush the tops with olive oil and sprinkle with ancho chile powder.

Bake for 8 to 12 minutes, or until the quesadillas are slightly crisp and the cheese has melted. Cut into quarters and garnish with the Mixed Tomato Salsa.

You can also make these on the stove top in a sautee pan. Just compile your quesadilla in the pan and cook on medium high heat for a few minutes and then carefully flip over and cook on the other side until cheese is melted and tortillas are crisp.

Mixed Tomato Salsa:

8 cherry tomatoes, quartered
8 yellow cherry tomatoes, quartered
8 yellow pear tomatoes, halved
8 red pear tomatoes, halved
1 jalapeno, finely chopped
2 cloves garlic, finely chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper

Combine all ingredients in a medium bowl and season with salt and pepper, to taste.

Yield: 8 servings

My Guacamole:
3-4 ripe avocadoes, mashed
2 tsp fresh lemon juice
1-2 tsp fresh lime juice
garlic salt to taste
2-3 Tbsp of salsa or pico de gallo
(Taste as you mix, and alter amounts as needed)

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