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* Note: You will also need cooking spray.
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-Cut chicken breasts into small strips, 1/4 to 1/2 wide.
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Season with salt and pepper and Sazon.
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Slice and dice vegetables.
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-Heat a large skillet on Medium-High.
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Add 1 Tablespoon of olive oil.
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-When olive oil is warm, add chicken strips.
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When chicken strips have browned, remove from pan.
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-Lower heat to medium or medium-low.
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Allow juices to reduce until they become fond (brown deliciousness on bottom of pan) this will take 10 seconds or less.
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-Spray skillet generously with cooking spray.
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Add sliced green pepper and onion.
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Season with salt and pepper.
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Cook until peppers are soft and onions are near translucent
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-Add garlic and jalapeno.
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Spray with cooking spray.
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-Add chili powder and cumin.
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Cook 1 minute or until garlic becomes fragrant.
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-Add diced tomatoes.
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Stir vegetables and simmer at least 5 minutes.
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Add dashes of Tobasco to taste.
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Stir.
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-Taste and check seasoning.
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Adjust accordingly.
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-Add browned chicken strips back into the skillet and combine chicken and vegetables.
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-Simmer until liquid is reduced in volume by half.
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-Toast tortillas in a hot, clean skillet before serving.
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Place chicken and veggies in your tortilla and garnish with your favorite fajita garnishes (sour cream, salsa, cheese, pico de gallo, etc).
