In a large fry pan over high heat, pour the olive oil in the center of the pan and add the onions. Cook until the onions are soft then add the garlic. Cook 1 minute longer before adding the jalapeno peppers and tomatoes. 

Cook until most of the liquid from the tomatoes has evaporated and add the chicken, honey, salt and cilantro. Mix well and turn the heat to low. 

In a separate fry pan, over high heat, spray with nonstick cooking spray and lay a tortilla flat on the pan. Cook slightly until the tortilla is warm to the touch (but not crispy). Add 2/3 cup of cheese to one half of the tortilla. Spread a generous amount (approximately 1/2 cup) of chicken mixture over the top of the cheese on the tortilla. Fold the other half of the tortilla over top of the chicken and cheese mixture. Cook until the tortilla is crisp and golden, then flip over and cook the other side. 

Repeat with the remaining tortillas and mixture. 

Notes: If you would like to make this recipe keto, simply make homemade keto tortillas.