Nov
14

Bobby Flay’s Spicy Chicken, Eggplant and Caramelized Onion Quesadilla

I had a party recently at my house and I made these double stacked quesadillas which were a real favorite. Multiple people asked for the recipe and despite everything I made, and I made alot, these were gone as soon as they hit the table. There are alot of ingredients and steps but this one is really worth it.

INGREDIENTS
Spicy Chicken & Eggplant:
– 1/4 cup plus 3 tablespoons olive oil
– 1/4 cup fresh lime juice (2-3 limes)
– 2 jalapeno chiles, coarsely chopped
– 3 tablespoons fresh cilantro, chopped
– 3 cloves garlic, coarsely chopped
– 1 (8 oz) boneless, skinless chicken breast halves
– kosher salt and freshly ground pepper
– 2 medium size japanese eggplants, halved lengthwise

Caramelized Onions:
– 2 tablespoons olive oil
– 2 large red onions, halved and thinly spiced
– 2 tablespoons balsamic vinegar
– 2 tablespoons finely chopped fresh cilantro
– kosher salt and freshly gournd black pepper

Quesadillas:
– 12 (6 inch) flour tortillas
– 3/4 cup grated monterey jack cheese
– 3/4 cup grated white cheddar cheese
– kosher salt and freshly ground black pepper
– 2 tablespoons canola oil
– 2 teaspoons ancho chile powder
– 1/4 cup grated cotija cheese

RECIPE

– To marinate the chicken, in a blender, combine 1/4 cup oil, lime juice, jalapenos, cilantro, garlic and blend until smooth
– Put the chicken in a medium bowl, pour in the marinade, cover and refridgerate for 1-4 hours
– Preheat a grill to high (I used the oven at 400 degrees)
– To cook the chicken and the eggplant, remove the chicken from the marinade and pat dry with paper towels; discard the marinade. Season the breasts with salt and pepper on both sides. Grill for about 4 minutes on each side, until cooked through. Remove to a cutting board, let rest for 5 minutes, slice into 1/4 inch thick slices on a bias
– Keep the grill on, brush the eggplant on both sides with the 3 tablespoons of oil and season with salt and pepper. Grill for 3-4 minutes on each side. Remove to a cutting board and coarsely chop.
– To caramelize the onions, heat the oil in a medium saute pan over medium heat. Add the onions and cook, stirring occassionally, until soft and caramelized, 20-25 minutes. Add the balsamic vinegar and cilantro and cook until the liquid has evaporated, about 5 minutes. Season with salt and pepper
– Preheat the oven to 425 degrees F
– To make the quesadillas, place 8 on the tortillas on a flat surface. Divide, in order, the monterey jack and cheddar cheeses, chicken, onions, and eggplant among the tortiallas and season with salt and pepper. Stack the tortillas to make four 2-layer tortillas and top each of the remainning tortillas
– Transfer to a baking sheet. Brush the tops of the tortillas with the canola oil and sprinkle with ancho chile powder and cotija cheese. Bake for 8-10 minutes until tortillas are golden brown and cheese has melted
– Cut into quarters and serve

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