Chicken Fajitas

Ingredients: 
2 pcs Boneless Skinless Chicken
1 Orange or Red Pepper
1 Medium Red Onion
3 Tbsp of safeflower oil
6 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander
* Cayenne Pepper (optional - adds a kick)

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  Season chicken with all dry seasonings/spices and cook on skillet until chicken cooks through (color should change to a golden brown (3 - 4 minutes). Set aside and cover with aluminum foil to let rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.  Slice chicken against the grain in 1/4" to 3/8" wide strips. Reduce heat on skillet to low and mix together chicken into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either chicken or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the chicken and vegetables mix. Fold bottom edge over and roll entire tortilla.