Spicy Chicken & Eggplant Quesadilla

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1/4 cup fresh lime juice

2 tablespoons olive oil

2 garlic cloves, minced

1-2 jalapeno chiles, diced

1/2 teaspoon salt

4 boneless, skinless chicken breast halves

Onion-Eggplant Filling:

3 tablespoons olive oil

2 red onions, chopped

2 tablespoons balsamic vinegar

2 tablespoons minced fresh cilantro

1 small eggplant, sliced 1/4-inch thick

Salt and pepper, to taste


8 thin flour tortillas, 10-inches in diameter

2 cups grated Monterey jack cheese

1 1/2 tablespoons olive oil

1 tablespoon red chile powder (Dixon chile from Santa Fe is the best)

Poblano Pesto (see recipe) or purchased green salsa

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