Gringo Chichen Tortilla

1 skinless and boneless chicken breast
1 jalapeno pepper
1 onion
1 clove garlic
Mozzarella cheese
Plain Yogurt
1 tortilla from the little store that gets them in fresh every couple of days (you have to buy three times more than you can use but they cost about a third of what the big-store-bought cost and they taste better and are fresh).

I used an 8" All-Clad omlette pan which, after about 2 years is beginning to be broken in. For this it will be better than the old iron frying pan. In it I placed @ 2 tbsp. Kalamata (Greek extra virgin) olive oil, a few drops of toasted sesame oil, about 1 tblsp. Sweet butter, a few drops of soy sauce and ½ t. curry powder.

Cut two 5/16" (exactly!) slices of onion (if you cut from the growing end and put the remainder in a baggie it will last another couple of days). One slice you slice sideways into paper thin bits; the other you slice sideways into little bits. Put the very thin sliced lot into the pan. Hold the other lot.

Cut the top and tip off the jalapeno, slice it sideways and cut around the insides to remove the seeds and pulp; then slice lengthwise into very thin strips. Hold.

Boink the garlic and remove the skin and both ends and slice one or two things into very thin slices and throw it into the pan.

Cut an approximately 1 cubic inch section of Mozerella, and slice it into very thin slices.

Light the heat under the pan (full) and under the pan you will use to heat the tortilla.

Slice the chicken breast endwise into extremely thin slices.

Stir the onions and garlic around and allow to slightly brown and then add the jalapeno pepper. Stir this around a couple of seconds and add the chicken and at the same time put the tortilla on the other pan.

Sprinkle an additional ½ t. curry over the chicken.
Stir the chicken and flip the tortilla, etc until the chicken is all-over white (don't let the tortilla get hard).

Remove the tortilla, plate, and place on it a few of the slices of Mozzarella and a couple of very thin pats of butter. Put the chicken over this in two layers, putting the remaining Mozzarella between the layers and sprinkling the larger-cut uncooked onion bits over that.

Put a dollop of Yogurt on top (don't neglect this bit, it is the thing that makes the whole thing work), salt and pepper to taste.