2 tbsp. vegetable oil
2 yellow onions, sliced in 1/2-inch rings
2 green bell peppers, seeded & sliced into 1/2-inch strips
1 pepper, seeded, sliced into 1/4-inch slices
3 to 4 whole boneless, skinless chicken breasts, sliced into 1/2x2-inch strips
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. cumin
1/4 cup mild salsa (I use fresh)
1 jalapeno pepper, seeded & chopped fine (this will add heat - omit if milder fajitas are preferred) (optional)
1 pkg. flour tortillas (12 count)

CONDIMENTS:

freshly grated Monterey Jack or cheddar cheese
guacamole
chopped fresh tomatoes
fresh salsa
dairy sour cream

Sauté onions and peppers in oil over medium heat until onions are translucent. Increase heat to high and add chicken and sauté quickly until chicken is just cooked through, about 5 to 10 minutes. Add salt, pepper, cumin and salsa and turn heat to low. Simmer for 5 minutes.

Heat tortillas by either 1) putting 3 (2-inch) slits in top of plastic tortilla bag and heat on high in microwave for 3 minutes or 2) wrap tortillas in foil and heat in 350°F oven for 10 minutes.

Serve fajitas by placing 1/4 cup of chicken mixture in center of tortilla that is warm, add desired condiments and fold edges over center and roll up tortilla burrito-style.

Serves 12.