March 12, 2010
Spicy Chicken, Eggplant & Red Onion QuesadillaBy KSEE SunriseIngredients4 round slices of a large eggplant, ¼" thick
2 slices of red onion, ¼" thick
1 tsp ground cumin
1 tsp dried oregano
2 tsp minced fresh garlic
2 Tbsp olive oil
2 Tbsp. fresh lime or lemon juice
salt & pepper to taste
1 cup cooked chicken meat, diced ¼"
½ cup loose-packed cilantro sprigs, roughly chopped
1 ½ cups shredded Pepper Jack cheese
6 flour tortillas, soft taco size (about 6" – 7" dia.)
DirectionsIn a medium mixing bowl, combine the first seven ingredients
Grill the eggplant & red onion slices until lightly grill-marked, 1-2 minutes
Chop the vegetables into ¼" dice.
Add the diced chicken, eggplant, onions, garlic, cilantro & the cheese to the bowl of marinade. Stir to combine.
Lay out two tortillas and spread ½ of the filling on each tortilla. Top each with the remaining two tortillas.
Pre-heat the panini pan at a medium-high setting & grill until heated through and well marked.
Let stand for three or four minutes before cutting them into wedges.
Top with your favorite salsa and/or sour cream
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