Heat oil in a large pan on medium heat, and saute the garlic until aromatic, about 5 minutes.

Season with oregano and basil. Add the diced chicken and cook, stirring, until no longer pink on the outside.

Drain the can of stewed tomatoes and add them to the pan. Break up the tomatoes in the pan, and cook for an additional 10-15 minutes or until everything is cooked through. Drain any excess liquid and simmer an additional 5 minutes.

Meanwhile heat a large, flat bottomed, nonstick pan on medium heat and lay down a tortilla.  Sprinkle one half with mozzarella cheese, and spread a layer of the chicken mixture top of the cheese.

Sprinkle additional cheese on top of the chicken, and fold over the other tortilla half.

Cook until bottom of the tortilla is golden and crisp.  Carefully flip over the quesadilla and cook until the bottom is also golden and crisp.  You may have to work in batches. 

If you have a large enough pan, you may be able to make more than one at a time.  A nonstick paella pan works great for this.

Transfer cooked quesadillas to a serving dish. Let cool for a few minutes before cutting into pieces and serving.

Original recipe makes 4 quesadillas.