Best 3 Spicy Chicken Eggplant And Red Onion Quesadillas Recipes

**Sizzling and savory, these spicy chicken, eggplant, and red onion quesadillas are a tantalizing treat for your taste buds. Featuring a mouthwatering combination of tender chicken, smoky eggplant, and crisp red onions, all wrapped in a warm and golden tortilla, these quesadillas deliver a symphony of flavors with every bite.**

**Dive into the delightful recipes included in this article, where you'll discover variations of this delectable dish to suit your preferences. From a classic chicken quesadilla recipe to a vegetarian version packed with roasted eggplant and bell peppers, there's something for every palate.**

**Indulge in the step-by-step instructions that guide you through the process of creating these quesadillas, ensuring perfect results every time. Learn the art of seasoning the chicken to perfection, roasting the eggplant to smoky tenderness, and caramelizing the onions for a touch of sweetness. With detailed tips and tricks, you'll master the art of folding and grilling the quesadillas to achieve that irresistible golden-brown crisp.**

**Explore the secrets of crafting the perfect homemade salsa, a vibrant accompaniment that adds a burst of freshness and tang to these quesadillas. Discover the blend of tomatoes, onions, cilantro, and lime that creates a harmonious balance of flavors. Elevate your culinary skills with this versatile salsa recipe, perfect for dipping, spreading, or simply savoring on its own.**

**Unleash your creativity and experiment with different toppings and fillings to customize your quesadillas. From creamy avocado slices to tangy sour cream, explore a range of options to suit your taste. Discover the art of pairing flavors and textures to create a personalized quesadilla experience.**

**Embark on a culinary journey with these spicy chicken, eggplant, and red onion quesadillas. With a treasure trove of recipes, detailed instructions, and inspiring ideas, this article will transform you into a quesadilla master. Prepare to tantalize your taste buds and create unforgettable meals that will leave your family and friends craving more.**

Here are our top 3 tried and tested recipes!

SPICY CHICKEN EGGPLANT BOATS

Spicy Chicken Eggplant Boats image

I created some eggplant parmesan boats on The Kitchen recently and people really seemed to love them, so I thought, why not create an eggplant boat with a summery twist? The Mediterranean spices here taste just right on a steamy summer night.

Provided by Katie Lee Biegel

Categories main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 17

Ingredients

2 teaspoons dried oregano
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 large eggplant (about 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
1 tablespoon harissa, or more if desired
8 ounces ground chicken
One 14.5-ounce can whole peeled or diced tomatoes
2 tablespoons toasted pine nuts, plus more for garnish
1/4 cup Greek yogurt
1 tablespoon chopped fresh dill
Juice of 1 lemon
Freshly ground black pepper
2 tablespoons chopped fresh mint

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Mix the oregano, salt, cumin, garlic powder and onion powder together in a small bowl. Set aside.
Halve the eggplant, then use a paring knife to cut vertical and horizontal slits across the cut side, about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing through the skin on the other side.) Place the halves on the lined baking sheet.
Spread each cut half with a tablespoon of olive oil, then split a heaping tablespoon of the spice mix between the two. Roast until the flesh is browned, tender and scoopable, 30 to 40 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then the onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the harissa, ground chicken and the remaining spice mix (about 1 tablespoon). Cook the chicken, breaking it up so that it is in small pieces, until it is golden brown. Add the tomatoes and pine nuts. Bring to a boil, then reduce to a simmer and cook until the sauce is thick, at least 20 minutes.
Remove the eggplant from the oven and use a fork to scoop out the cooked insides, leaving the skins intact. Stir the scooped eggplant flesh into the tomato mixture, then fill the eggplant boats with the mixture. Return the boats to the oven and cook until the sauce is bubbling, another 10 minutes.
Mix the yogurt, dill, lemon juice, 2 tablespoons of water and salt and pepper to taste in a small bowl, using a little more water to loosen the sauce if desired.
Remove the eggplant boats from the oven and allow to cool slightly before serving. Drizzle with the yogurt sauce, then sprinkle with the pine nuts and mint and drizzle with the remaining tablespoon olive oil.

SPICY CHICKEN, EGGPLANT, AND CARAMELIZED ONION QUESADILLA, SERVED WITH MIXED TOMATO RELISH

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

Provided by Bobby Flay

Categories appetizer

Time 5h30m

Yield 8 servings

Number Of Ingredients 30

Ingredients

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 onions, 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

Steps:

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

SPICY CHICKEN, EGGPLANT AND RED ONION QUESADILLAS

Spicy Chicken, Eggplant and Red Onion Quesadillas image

Categories Blender Chicken Onion Appetizer Bake Broil Cheddar Eggplant Chill Tortillas Monterey Jack Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 13

Ingredients

1/4 cup water
2 tablespoons chopped fresh cilantro
1 jalapeño chili, sliced
1 tablespoon fresh lime juice
1 tablespoon olive oil
8 ounces chicken tenders
4 1/4-inch-thick slices red onion
4 1/4-inch-thick crosswise slices eggplant
Vegetable oil
8 6-inch-diameter flour tortillas
1/2 cup grated Monterey Jack cheese
1/2 cup grated sharp cheddar cheese
Sour cream

Steps:

Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender. Blend until smooth. Season with salt and pepper. 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 minutes 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 Monterey Jack and cheddar 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 brush tops of tortillas with oil. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Bake quesadillas until tortillas are slightly crisp and cheese melts, about 10 minutes. Cut quesadillas into quarters. Serve with sour cream.

Tips:

To achieve the perfect level of spiciness, use a combination of fresh and dried chili peppers. Fresh peppers provide a bright, vibrant heat, while dried peppers add a smoky, complex flavor.
Don't be afraid to experiment with different types of eggplant. Japanese eggplant has a mild, sweet flavor, while Italian eggplant has a more robust, earthy taste. Both work well in this recipe.
If you don't have a grill, you can cook the eggplant and chicken in a hot skillet. Just be sure to keep an eye on them so they don't overcook.
To make your quesadillas extra cheesy, add a layer of Oaxaca or Monterey Jack cheese in addition to the mozzarella.
For a vegetarian version of this recipe, omit the chicken and add extra eggplant and/or other vegetables, such as zucchini or bell peppers.

Conclusion:

These Spicy Chicken, Eggplant, and Red Onion Quesadillas are a delicious and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover chicken and eggplant. With their smoky, spicy flavor and gooey, melted cheese, these quesadillas are sure to be a hit with everyone at the table.