2 skinless boneless chicken breasts, thinly sliced
Tony Tejas Salsa
1 small red onion diced
1 small bell pepper diced ( I like to use yellow bell or orange)
3 to 4 tbsp Olive oil
Place sliced chicken in a zip lock bag and ad 1/2 cup of Tony Tejas Salsa and seal and place in fridge for 1 or 2 hours. (I like to do this step the day before.)
In a large skillet heat 2 TBS. olive oil and saute chicken, bells, and onion.
When chicken is done remove from heat and in another large skillet spray with non stick spray and place a tortilla in skillet and ad cheese and some of the chicken and pepper mixture.
Top with another tortilla and let cheese melt, When the cheese has melted turn tortilla brown the other side.
Remove and cut into fourths and serve.