1/4 c. lime juice
2 jalapeno peppers, seeded, finely chopped
4 boneless, skinless chicken breast halves (1 1/4 lbs.)
1/2 c. onion wedges
1 1/2 c. red or green bell pepper, slices
2 tbsp. oil
1/4 lb. Velveeta, cubed
1/2 tsp. cumin
6 (6") flour tortillas, warmed

Cut chicken into strips. Pour combined lime juice and jalapeno peppers over chicken; cover. Refrigerate 30 minutes; drain. Cook and stir onion and peppers in oil over medium high heat until tender. Add chicken. Cook until chicken is no longer pink. Add remaining ingredients except tortillas, stirring until Velveeta is melted. Spoon into warm tortillas.