Sufficient for 1 package flour tortillas.

2 tbsp. chili powder
2 tsp. turmeric
2 tsp. cumin
2 c. shredded Monterey Jack cheese
8 oz. chopped pimentos, drained
1 c. white wine or chicken broth
2 tbsp. olive oil
4-5 cloves garlic, minced
4 c. sliced onions
4 lg. peppers, chopped
2 lbs. (or more) chicken breast, cut in chunks
2 tsp. ground pepper

Mix chili pepper, turmeric, cumin. Toss with cheese and add the pimentos. Cover and set aside.

In non-stick frying pan, add olive oil and saute garlic. Add onions and peppers and cook until vegetables start to soften. Remove to a bowl. Add salt and pepper.

Add chicken to frying pan (may need more oil). When cooked, return vegetables to pan and add wine or broth. When liquid is nearly gone, remove from heat; add cheese and serve.