Grilled Baja Chipotle Quesadillas


Attention taste buds...rise and shine! Sautéed eggplant, brushed generously with Mexican Baja Chipotle Sauce, diced corriander and fresh Asiago cheese are generously spooned into a lightly grilled flour tortilla, served just as the cheese is melting. Dip this Mexican melt-in-your-mouth quesadilla in a yogurt based, Pineapple Curry Sauce and listen to your taste buds say Mmmmm....


YIELD: 2 PORTIONS


Ingredients: Imperial Metric
Eggplant 1 1
Coriander 1/4 cup 60 mL
Asiago cheese 2 slices 2 slices
Flour tortillas 4 4
Saucemaker Mexican Baja Chipotle Sauce 1/2 cup 125 mL
Dipping Sauce:
Plain Yogurt 1/2 cup 125 mL
Saucemaker Pineapple Curry Sauce 1/2 cup 125 mL
Mint sauce 1 Tbsp 15 mL

Method:

  1. Slice eggplant into 1/4 inch rounds
  2. Brush with Saucemaker Mexican Baja Chipotle sauce. Grill until soft, (5-7 minutes) cool and dice.
  3. Brush tortillas with oil and put face down on grill.
  4. Layer diced eggplant, coriander and cheese on top. Cover with other tortilla.
  5. Grill until lightly brown and cheese had melted.
  6. Combine all 3 ingredients until blended.
  7. Serve in a small ramekin alongside Quesadillas.