1 lb. beef fajitas or boneless chicken thighs
1 onion, sliced
1 green pepper, sliced
2 tomatoes, sliced
2 tbsp. cooking oil
1/4 tsp. salt (to taste)
1/4 tsp. pepper (to taste)
1 tsp. ground garlic (optional)

Cut fajitas into strips, place in a preheated wok with oil already heated. Cook at high heat along with sliced onions. After fajitas are half-way done, add green peppers. When almost ready, add tomatoes. Avoid over-cooking. If you want to serve as a Botana Plate, line a pizza pan with foil. Add tostadas (corn chips) by layering them on pan. Afterwards, shred a pound of Colby and Monterey Jack cheese and spread over tostadas (chips). Put in a 350 degree oven to melt. Place fajitas in center and serve.