Chicken and Eggplant Quesadilla
4 servings
30 minutes
Chicken and eggplant quesadilla is a magnificent blend of Mexican traditions and unexpected flavor combinations. Originating from sunny Mexico, quesadilla is a dish based on crispy tortillas and melted cheese. In this version, chicken fillet adds tenderness and richness, while eggplants contribute a slight sweetness and velvety texture. The combination of fresh vegetables, aromatic spices, and olive oil makes this quesadilla incredibly juicy. The sautéed filling is wrapped in warm tortillas with melted cheese, creating a harmony of flavors. It’s best served with salsa or guacamole to highlight the vibrancy of Mexican cuisine. This is not just a treat but a true culinary journey suitable for a quick dinner or a party with friends.
1
Finely chop the chicken fillet, tomato, and onion. Peel the eggplant and also chop it finely. Sauté everything in olive oil. Finally, season with salt and sprinkle with herbs.
- Chicken breast fillet: 3 pieces
- Tomatoes: 1 kg
- Onion: 1 head
- Eggplant: 1 piece
- Olive oil: 2 tablespoons
- Fresh herbs: to taste
2
We place a tortilla on a plate, layer it with thinly sliced soft cheese. On the cheese, we add the prepared filling and cover it with cheese and a second tortilla.
- Tortillas: 2 pieces
- Cheese: 200 g
3
Heat in the microwave for 1-2 minutes, or in the oven, wrapped in foil.
4
Serve with salsa or guacamole.
