Ingredients

• 3 (8-inch) flour tortillas
• 1 1/2 cups crumbled soft goat cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 tablespoon basil, cut into chiffonade (thin strips)
• Melted butter, for brushing
• Sour cream, chopped cilantro, for garnish
• 1/2 cup chicken stock
• 2 jalapenos, sliced
• 2 tablespoons chopped cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 chicken breast half
• 1/2 red onion, sliced into 1/4-inch thick rounds

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Instructions

1. In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
2. Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.