Ques

Ingredients:

1 tomato, diced
1/2 onion, finely chopped
1 whole lime, juiced
1 tbsp parsley (or chopped fresh cilantro if you have it)
1/2 Jalepeno pepper, seeded and minced
dash salt and pepper
1 tbsp olive oil
1 lb skinless, boneless chicken breast cut into short strips
1/4 onion, thinly sliced
1/2 green pepper, thinly sliced
3 cloves garlic, minced
2 flour tortillas (12 inch)
dash of chilli pepper and/or cayenne pepper (I like both but it is not required)
2 oz shredded Monterey Jack cheese
dash salt and pepper
1 container sour cream
1 container/recipe guacamole - optional

Method:

In a small bowl combine the first 6 ingredients and set aside.

In a fry pan fry the chicken strips in 1/2 tbsp of the olive oil. Remove from skillet and set aside.

With the remaining 1/2 tbsp olive oil, saute the sliced onion and green pepper until tender. Add the garlic and cook for a few minutes longer (the aroma will become strong). Add in half of the mixture you made earlier and all of the chicken strips. Saute until well mixed, remove from heat and set aside in your oven at 150 F (or the lowest setting) to keep it warm.

In a heavy skillet lay the tortillas out and sprinkle with chilli/cayenne pepper and 1/2 of the cheese. Lay the chicken mixture on top of this and then sprinkle the remaining cheese on top and add the 2nd tortilla. Gently flip it and cook the other side. Remove from the skillet and cut into quarters. Serve with sour cream, guacamole and remaining mixture from small bowl.

Depending on how you slice it this can serve up to 4 people or as a dinner for 2 people.