I'm making Pollo a la Mexicana (chicken breasts with onion, tomato, and jalapeño) with some fried Mexican cheese (queso!).
Start by slicing a large Spanish onion and cooking it over medium heat with some olive oil and salt in a large skillet. While the onion sweats, mince 2 garlic cloves, and slice 3 jalapeños and 3 medium tomatoes.
Once the onion is soft and translucent, add the garlic and cook 2 minutes. Then add the tomatoes and jalapeños, a dash of cumin, a pinch more salt, stir, and cook over medium heat for 10 minutes.
While you're waiting for the vegetables to cook, quarter and slice a block of Mexican white cheese ("queso para freir") and cut a lemon into wedges.
Add 2 boneless, skinless chicken breasts to the pan, sprinkle with a pinch more salt, and cover.
Cook over medium-low heat for 15-20 minutes, until the chicken is tender and cooked through.
When the chicken is almost finished, preheat a small nonstick skillet over high heat. Once hot, fry the cheese slices in small batches of four pieces, about 1 minute on each side. If the pan gets too hot and the cheese starts to burn, lower the heat a bit. Remove to a plate and cover to keep warm.
Serve the chicken with the sauce spooned over, with the fried cheese and some lemon wedges. Avocado makes a nice addition as well!