Chicken Tenders (chicken breast will work as well, but if I have the tenders, I use them because they cook up so much faster)
Red Bell Pepper
Slice bell pepper and onion – sauté in a tablespoon olive oil. Remove from pan and sauté chicken. Brown on each side and cook throughly about four minutes per side. Remove tenders and slice into bite size pieces. Return chicken, peppers, and onion to pan – season with salt and pepper.
Heat tortillas. Place shredded cheese on warmed tortilla, top with chicken mixture, sprinkle with a little more cheese, and top with a second tortilla. Carefully flip in pan to warm second size.
Slice and serve with a side of salsa ~ ENJOY!