Oaxaca cheese has the texture of mozzarella or string cheese, but is closer in flavor to Monterey Jack. Serve the quesadillas with sour cream, salsa, and guacamole if you'd like.
1 lb. skinless, boneless chicken breast
1 small onion, finely chopped
3 to 4 tablespoons vegetable oil
1 tbsp. minced jalapeño, fresh or canned
3/4 tsp. salt
2 to 3 sprigs cilantro, coarsely chopped
4 flour tortillas (fajita or burrito size)
1 cup grated Oaxaca cheese, string cheese, or Monterey Jack cheese
1. Cut chicken breast into small strips 1/4 inch wide by 1 inch long. Place in a bowl, add chopped onion and set aside.
2. In a large skillet, heat 2 to 3 tablesoons oil over medium-high heat.. Add chicken with the onion, jalapeño, and salt and cook, stirring, until chicken cooked through, 3 to 4 minutes. Stir in the cilantro and cook for another minute. Remove from heat and transfer to a bowl.
3. Wipe the skillet clean, and add another 1 tablespoon oil. Heat briefly over medium heat and add a tortilla. Place one-fourth of the chicken mixture off center and top with grated cheese. Fold the tortilla over and cook on both sides for a minute, or until the cheese melts. Remove to a plate and cover to keep warm.
4. Repeat with the remaining tortillas, filling, and cheese. When all of the quesadillas have been made, cut them into wedges. Serve hot.