2 chicken breasts 6 small flour tortillas 2 oz. sharp cheddar cheese, shredded 1 red bell pepper 1 red onion 2 oz. sour cream 1 lime 1 teaspoon southwest spice blend 1 jalapeno 1 teaspoon olive

Preheat the oven to 400. Remove the seeds and ribs from the bell pepper and thinly slice into long spears. Halve, peel, and thinly slice the onion. Thinly slice half of the jalapeno into rounds. Mine the remaining half jalapeno, removing the seeds and ribs if you prefer less heat. Zest the lime and halve it. Cut half the lime into wedges. Thinly slice the chicken breasts into strips.

Place the jalapeno halves in a small bowl and toss with the juice of the half lime.

Heat a drizzle of olive oil in a large pan over medium high heat. Add the onions and bell pepper to the pan, tossing, for 7 minutes until slightly carmelized. Season with salt and pepper.

In a small bowl, stir together the sour cream, lime zest, a squeeze of lime and 2 tablespoons of water to make a dressing. Season with salt and pepper.

Add the minced jalapeno to the pan with the veggies and cook for 1 minute until fragrant. Add the chicken and southwest spice blend (any kind that you prefer) to the pan and cook, tossing, for 4-5 minutes until the chicken is cooked through. Season with salt and pepper.

While the chicken cooks, lay the tortillas on a baking sheet and sprinkle each tortilla with cheese. Cook in the oven for 1-2 minutes, until the cheese is melted.

Place the chicken and veggies in the tortilla, drizzle with the lime crema and add a lime pickled jalapeno or two. Serve with the lime wedges.