Chicken Fajitas 2

• 1 12 lbs chicken tenders
• 2 tablespoons olive oil
• 12 bulb of garlic (4 to 6 cloves, pressed, to taste)
• 2 onions, sliced
• 4 -8 jalapeno peppers, sliced (seeded and deveined, wear gloves, if you skip deveining and deseeding it will be too hot)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 -1 12 tablespoon chili powder (to taste)
• 12-1 teaspoon cumin (to taste)
• 12-1 teaspoon salt (to taste)

1. Brown Chicken tenders in a little olive oil over medium heat.
2. Do not overcook!
3. Cook until just fork tender.
4. Add garlic, chili powder, salt and cook a minute more.
5. Remove from skillet.
6. Add onions to skillet and cook until just carmelized.
7. About 5 to 10 minutes.
8. Add peppers and tomatoes and cook for 3 or 4 minutes to soften peppers and reduce tomatoes.
9. Add chicken combination back to pan with accumulated juices and just reheat.
10. Add a tiny bit of water if you need the moisture to combine the flavors.
11. Adjust seasonings.
12. If you started with 1 tablespoon chili powder and 1/2 tsp cumin, you might want to sprinkle a little more over until it tastes right to you.
13. If you started with 1/2 tsp salt, see if you want a little more.
14. Fresh cilantro is delicious in this.
15. A squeeze of fresh lime is yummy if you have it.

chicken tenders, olive oil, garlic, onions, peppers, tomatoes, chili powder, cumin, salt

Taken from www.food.com/recipe/chicken-fajitas-2-395276 (may not work)