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

Cut fajitas into strips, place in a preheated wok with oil already heated. Cook at high heat along with sliced onions.

When fajitas are half cooked, 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 preheated 350°F oven until cheese has melted.