This is one of my most requested specialties, yet I spend little more than 30 minutes in the kitchen! Sides of jalapeno-laced pinto beans (heated straight from the can!) and chips and guacamole complete the festive meal.

1-1/2 pound skinless chicken tenderloins, sliced into bite-sized pieces
1/2 cup vegetable oil, plus 2 tablespoons DIVIDED USE
1/4 cup soy sauce
Juice of 1 large lime
Juice of 1 large lemon
1 clove garlic, minced
2 large yellow onions, peeled and sliced into rings
2 large red bell peppers, cored and sliced into rings
2 large green bell peppers, cored and sliced into rings
1 cup shredded Colby-Jack cheese
Flour tortillas
Fresh cilantro sprigs and sliced cherry tomatoes for garnish

In a bowl, blend 1/2 cup vegetable oil, soy sauce, lime and lemon juice, and garlic. Add chicken and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, stirring once half-way through.
Preheat broiler on high.
Heat 2 tablespoons vegetable oil in large skillet. Saute onion and peppers on high heat 20 minutes, or until onions are caramelized and peppers are lightly charred and fragrant.
With 12 minutes cooking time remaining, remove chicken from marinade and discard marinade. Arrange chicken in a single layer on a baking sheet. Place under broiler for 10 minutes, or until chicken is cooked through and browned. Sprinkle cheese evenly over chicken.
To serve, spoon chicken and vegetables down centers of tortillas and fold closed. Garnish with cilantro sprigs and sliced cherry tomatoes.

Sounds delicious, and quick and easy. Unbeatable combination! Left by: Jane McMillan (29 Sep 2010)