Ingredients

2 Large garlic cloves, peeled
1 Jalapeño chili, stem removed
1 cup Tightly packed fresh cilantro leaves
3 tbsp Extra-virgin olive oil, plus more for brushing
2 tsp Sherry vinegar
1 tsp Kosher salt
1/2 tsp Dried oregano
1/2 tsp Freshly ground black pepper
3 Boneless, skinless chicken breast halves, about 8 ounces each
1 Large red onion, peeled, cut crosswise into 1/2-inch slices
2 cups Grated Monterey Jack cheese
4 (10-inch) flour tortillas
1 cup Good-quality prepared tomato salsa

Description

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