Chicken and Goat Cheese Quesadillas

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3 (8-inch) flour tortillas

1 1/2 cups crumbled soft goat cheese

1/2 cup shredded Monterey Jack cheese

1 tablespoon basil, cut into chiffonade (thin strips)

Melted butter, for brushing

Sour cream, chopped cilantro, for garnish

1/2 cup chicken stock

2 jalapenos, sliced

2 tablespoons chopped cilantro

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 chicken breast half

1/2 red onion, sliced into 1/4-inch thick rounds