½ cup chicken stock
2 jalapenos, sliced
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 chicken breast half
½ red onion, sliced into ¼-inch thick rounds
3 (8 inch) flour tortillas
1 ½ cups crumbled soft goat cheese
½ cup shredded Monterey Jack cheese
1-tablespoon basil cut into chiffonade (thin strips)
Melted butter, for brushing
Sour Cream, chopped cilantro, for garnish
In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow non-reactive 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.
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.
Yield: 2 to 4 servings
Note: Cindy and I use a 9-inch spring-form pan. We buy large flour tortillas and cut them to the correct size using the bottom of the pan. I guess we did not have an 8-inch pan.