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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 450 degrees F.
6. 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.
7. 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.
8. Combine all ingredients in a medium bowl and season with salt and pepper, to taste.
9. Yield: 8 servings