4 boneless skinless chicken breasts (best if never frozen)
12 large flour tortillas
1 pkg. shredded Mexican cheese
1 red bell pepper
1 medium sized onion
3 tbsp. peanut oil
1 tsp. chili powder
salt and pepper, to taste
pizza stone or non-stick baking sheet

Spray a glass pan with olive oil. Salt and pepper the chicken breasts and place in glass pan. Preheat oven to 350°F and bake chicken for 30 to 40 minutes depending on the size of the chicken breasts.

While the chicken is baking, chop the red bell pepper and onion and fry in a skillet using 3 tablespoons of peanut oil. Before the onions become translucent, add the chili powder.

Slice or cube the baked chicken (make sure that the pieces of chicken are small). Lay out 4 tortillas and place a layer of chicken, some of the onion/pepper mixture, and a layer of shredded cheese. Top with another tortilla.

Build each tortilla on the pizza stone or non-stick baking sheet and bake in the oven at 350°F until the top tortillas is brown. Cut each tortilla into 4 triangle sections.

Serve with dairy sour cream, guacamole, and fresh salsa.

Submitted by: KT