Southwestern Fajitas

This recipe calls for: Gourmet Red Chili Turn this tex-mex recipe into a baked casserole by making the fajitas. Then place in dish with folded edge down. Add 4 oz of sauce on top, then top with 4 oz of soft white cheese and bake for 20 minutes at 350 degrees.

500 grams (1 lb) Chicken thighs or breast - Cut meat thinly in 2 inch strips
15 milliliters (1 Tbsp) Vegetable oil - Substitute 30 grams (2 Tbsp) butter
250 grams (8oz) Red, orange or yellow bell peppers - Cut in 2 inch strips, 1/4 inch wide
250 grams (8oz) Green peppers - Cut in 2 inch strips, 1/4 inch wide
250 grams (8oz) Purple onion or sweet yellow onion - Cut in 2 inch strips, 1/4 inch wide
125 grams (4oz) Anaheim or banana Chile pepper - Cut in 1 inch strips, julienne (1/8 inch wide)
250 grams (8oz) Tomatoes, fresh, diced, seeds removed - Substitute canned diced tomatoes, drained
125 milliliters (4oz) Red Chili Pepper BBQ sauce
8 tortillas, 12 inch White or whole wheat flour tortilla - Warmed slightly

In a deep sauté pan on medium high, heat oil or butter, cook chicken until starting to brown. Add all vegetables and cook until firmly soft, stirring often so they cook quickly. Add tomatoes and sauce, adjust seasoning with salt, and heat to serving temperature. Yield is 3-4 servings of 2 tortillas.