---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Chicken, Eggplant & Red Onion Quesadillas - Mesa Grill
 Categories: Appetizers
      Yield: 4 Servings
 
    1/4 c  Water
      2 tb Fresh cilantro; chopped
      1    Jalepeno chili; sliced
      1 tb Fresh lime juice
      1 tb Olive oil
      8 oz Chicken tenders
      4 sl Red onion (1/4")
      4 sl Eggplant (1/4");
           - sliced crosswise
           Vegetable oil
      8    Flour tortillas (6")
    1/2 c  Monterey Jack cheese; grated
    1/2 c  Sharp cheddar cheese; grated
           Sour cream
 
  Combine 1/4 cup water, cilantro, 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 minutes
  per side.
  
  Preheat oven to 450°F. 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 eggplant 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.
  
  Recipe FROM: Bon Appetit magazine, Sep 1997
 
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