Grilled Chicken Quesadilla

Name: Grilled Chicken Quesadilla
Prep time: 5 min
Cook time: 10 min
Total time: 255 min
Yield: 4 servings
Cuisine: Mexican,American
Ingredients: 8 ounces chicken tenders; 1/4 cup water; 2 tablespoons chopped fresh cilantro; 1 jalapeño pepper, sliced; 1 tablespoon freshly squeezed lime juice; 1 tablespoon olive oil; 1 medium red onion, cut into 1/4-inch thick slices; 1 medium eggplant, cut into 1/4-inch thick crosswise slices; 8 (6-inch) medium flour tortillas; 1/2 cup grated Monterey Jack cheese; 1/2 cup grated sharp cheddar cheese; 2 tablespoons vegetable oil; Sour cream, to taste

Grilled chicken quesadillas can be prepared in advance and served as a main dish or party appetizer.

⭐ 4.8 (13 reviews) Prep: 5 minCook: 10 minTotal: 255 minYields: 4 servings

Category Tags:

Appetizer Entree

Cuisine Tags:

Mexican American

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Instructions

Preheat the grill.
In a blender, combine water, cilantro, jalapeno, lime juice, and olive oil; blend until smooth, then season with salt and pepper.
Marinate chicken tenders in the blended mixture for 4 hours in the refrigerator.
Grill the marinated chicken tenders until cooked through, about 6 minutes. Separately, brush onion and eggplant with oil, season, and grill for about 4 minutes, turning as needed. Simultaneously, warm foil-wrapped tortillas on the top grill rack.
Mix cheeses in a bowl.
Assemble quesadillas by placing 1/4 cup cheese on half of the warmed tortillas, topping with chicken, onion, and eggplant, and covering with another tortilla.
Grill the assembled quesadillas over low heat until the cheese is melted and tortillas are golden brown.
Cut quesadillas into quarters and serve with sour cream.

Nutritional Info (per serving)

Calories: 707 kcal

Carbohydrate: 63 g

Cholesterol: 68 mg

Fiber: 7 g

Protein: 28 g

Saturated Fat: 13 g

Sodium: 1031 mg

Sugar: 6 g

Fat: 39 g

Unsaturated Fat: 0 g