Chicken Fajitas

4 flour tortillas
2 boneless, skinless chicken breasts, halved
3 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon oregano
3 cloves garlic, minced
2 jalapenos, chopped
1 tablespoon olive oil
1/2 medium red pepper, sliced
1/2 medium green pepper, sliced
1 cup Picante
4 ounces cheddar, grated
salt and pepper

1. Combine lime juice, cumin, oregano, garlic, jalapenos, salt and pepper and marinade chicken breasts in this mixture overnight.
2. Heat a large skillet over medium heat and add the olive oil and the peppers. Sauté until slightly tender.
3. Remove the chicken from the marinade and add to the skillet. Fry until lightly browned, then flip and cook the other side until the center is no longer pink and juices run clear.
4. Meanwhile, in a separate sauce pan over medium heat, cook the marinade with the picante until it forms a thick sauce.
5. Allow the chicken to cool slightly, then slice into bite sized pieces. Combine the chicken with the picante sauce.
6. Spoon 1/4 cup of the mixture into the center of a tortilla and top with 1 ounce of cheese. Fold up the bottom of the tortilla, then fold in the sides and roll up into a cylinder. Repeat with remaining filling and tortillas.

Makes 4 servings