Chicken Fajitas

Courtesy of the America's Test Kitchen Family Cookbook. This is probably the best fajita recipe I've come across yet and is very tasty as a filling for quesadillas as well. It can also be very quick, especially if you keep pre-cut green, red, and/or yellow pepper in the freezer.

Yield: Serves 4

1 lb. boneless, skinless chicken breast, trimmed
Salt and pepper
2 T. vegetable oil
2 T. fresh lime juice
2 red or green bell peppers, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin (the recipe suggests purple, but I use regular)
1 t. chili powder
1/2 t. cumin
2-4 T. water
1 t. Tabasco
10 6" flour tortillas

1. Slice the chicken into 1/2" wide strips. Season with salt and pepper.
2. Heat half the oil in a 12" skillet over medium-heat until the oil just starts to smoke.
3. Add the chicken and cook through, about 4 minutes. Transfer the chicken to a bowl and toss with the lime juice.
   
4. Add the remaining oil to the skillet and return the skillet to medium-high heat. Add the peppers, onion, chili powder, cumin, 1/2 t. salt, and 2 T. of the water.
5. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. (Add the remaining 2 T. water as necessary to keep the pan from scorching.)
6. Return the chicken with any accumulated juices to the skillet. Stir in the tabasco and season with salt and pepper to taste.
7. Serve on warm tortillas with accompaniments such as salsa, sour cream, avacado, shredded cheese, shredded lettuce, and lime wedges.