Title: Spicy Chicken, Eggplant & Red Onion Quesadillas - Mesa Grill
Categories: Appetizer
Yield: 4 Servings

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

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. By Sonia[SMTP:netchess@interlog.com] on Aug 10, 1997

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