Start by getting 1 red and 1 green bell pepper and 2 medium yellow onions. Slice them into small strips. Then season 1.5 pounds of chicken breasts with some salt. In a pan on medium-high heat with high heat oil, cook the chicken on both sides until it’s nice and seared. Set it aside and take your pan off the heat. Once the chicken is rested, cut it into small thin strips. In the same pan on medium heat, add your peppers and onions. Cook for about 8 minutes, then turn the heat up to medium-high. Once they start to char, add in your sliced chicken. Season with 1 packet of Fajita seasoning and chicken bouillon powder. Stir it in then add everything into a bowl to cool (you can put it in the fridge or freezer to speed up the process). Once it’s completely cooled, add in 16 ounces of shredded Monterey Jack cheese and mix it all together. Get large corn tortillas, add some to a plate, and heat them (covered) in the microwave. This will prevent them from crumbling when you’re rolling them (and you can reheat them as needed). Place the filling in the middle, roll it up tight, and seal it with a toothpick. Fry them in a 1/2 inch of oil heated to 350 degrees (fry on all sides, then remove the toothpicks at the end to fry the seal). Let these rest on a cooling rack when they’re done, and serve them with a variety of sauces. Suggested sauces are Arbol sauce, sour cream, and guacamole. Enjoy💜
