Chicken Fajitas

Recipe Courtesy of Jo Davison
Serves 4-6
Salt and Pepper
Olive Oil
2 Limes
2 Jalapenos, sliced
2 Cloves of Garlic, minced
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
1 Large Onion, sliced
2 Lbs Chicken Tenders
12 Small Tortillas
Guacamole Ingredients:
3 Haas Avocados, diced
1 Tomato, diced
1 Jalapeno, diced (small)
1 Lime, juiced
1/4 cup of Salsa
Salt and Pepper
Garlic powder
2 Cups Shredded Cheddar Cheese
Sour Cream
Guacamole (recipe below)
Lettuce and Tomato for garnish
Season chicken with salt and pepper.  In a large storage bag add 3 tablespoons of olive oil and the juice of one lime.  Add the chicken, seal bag, distribute mixture throughout the chicken and let sit in refrigerator to marinate.  (This can be done the night before if you would like more marinating time)  
Prepare your veggies and set aside.  Assemble Guacamole by adding the avocados to a bowl, smash with a fork to create a smooth texture.  Add the tomatoes, jalapeno, salsa and the juice of the lime.  Season with salt and pepper and garlic powder. (I'd start with a 1/4 teaspoon of each and add additional seasoning if you feel it is necessary.)  Combine all of the ingredients thoroughly.  Cover with plastic wrap and set in refrigerator until ready to serve meal.
In a large sauté pan add 2 tablespoons of olive oil and heat on medium high.  Add the peppers and onions and sauté for 3 minutes.  Add the jalapenos and garlic and continue to sauté until vegetables have softened. Remove from pan and set aside in a storage container with lid to keep warm.
In the same sauté pan add the chicken tenders and cook through.  While the chicken is cooking warm the tortillas in the microwave or oven.  When chicken is cooked through set on a large dish or platter* and squeeze the juice of one lime over the top.
Serve immediately with all toppings and assemble your fajita your way! 
*If you would like to hear the sizzle of the fajitas you can heat a cast iron pan in the oven and add the chicken to it (right before it is cooked thru) before serving.  I DO NOT RECOMMEND THIS METHOD IF YOU HAVE YOUNG CHILDREN.

Create individual quesadillas with the leftovers.  Place chicken over 1 tortilla, top with cheese and veggie mixture and finish with a tortilla on top.  Cut in half, place in a wax paper sandwich bag and freeze.  When reheating nuke for 1 minute and enjoy. 

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