Spicy Chicken, Eggplant, and Caramelized Onion Quesadilla, served with Mixed Tomato Relish

• 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
• 2 large red onion, finely sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon finely chopped cilantro
• Salt and freshly ground pepper
• 1 Japanese eggplant, sliced lengthwise into 1/4-inch thick slices
• Olive oil
• Salt and pepper
• 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
• 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

1. In a blender, combine the marinade ingredients and blend until smooth.
2. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.
3. Heat oil in a medium saucepan over medium-high heat.
4. Add the onions and cook until soft and caramelized, about 20 to 25 minutes.
5. Add the balsamic vinegar and cilantro and cook for 5 minutes.
6. Season with salt and pepper, to taste.
7. Set aside.
8. Preheat grill pan.
9. Brush eggplant with oil on both sides and season with salt and pepper to taste.
10. Grill for 2 minutes on each side.
11. Remove and coarsely chop.
12. Preheat grill pan over high heat.
13. Remove chicken from marinade and season with salt and pepper to taste.
14. Grill for 4 to 5 minutes on each side until cooked through.
15. Let rest for 5 minutes and slice thinly on the bias.
16. Set aside.
17. Preheat oven to 450 degrees F.
18. Place 6 tortillas on a large un-greased baking sheet.
19. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
20. Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas.
21. Brush the tops with olive oil and sprinkle with ancho chile powder.
22. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted.
23. Cut into quarters and garnish with the Mixed Tomato Salsa.
24. Combine all ingredients in a medium bowl and season with salt and pepper, to taste.
25. Yield: 8 servings

olive oil, jalapenos, cilantro, garlic, lime juice, chicken breast, salt, red onion, olive oil, balsamic vinegar, cilantro, salt, japanese eggplant, olive oil, salt, flour tortillas, grated monterey, grated white cheddar, chile powder, tomato salsa, tomatoes, tomatoes, tomatoes, red pear tomatoes, garlic, balsamic vinegar, olive oil, cilantro, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/spicy-chicken-eggplant-and-caramelized-onion-quesadilla-served-with-mixed-tomato-relish-recipe.html (may not work)