Step 1

Combine the seasonings and set aside.

Step 2

Slice the chicken in half to create 2 thinner slices. Cover with plastic wrap and use the textured side of a meat tenderizer to pound it ½ inch thick. Pat completely dry and rub each side with 2 teaspoons of the combined seasoning. Reserve the remaining seasoning for the vegetables.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until a golden crust has developed. Set aside and let rest for 5 minutes, then finely dice.

Step 4

Add a splash of chicken broth or white wine over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the filling.

Step 5

Increase heat to medium-high heat and add the diced onions and peppers. Soften for 2-3 minutes. Add the garlic, cilantro, lime juice, hot sauce, honey, and remaining seasoning and stir to combine and heat through for 2 minutes. Remove and set aside.

Step 6

Turn the heat off and wipe the skillet clean. Brush a little melted butter over one side of each tortilla. (This will make the outside crispy and golden.)

Step 7

Add a tortilla to the skillet, butter-side-down, over medium-low heat. Sprinkle a heaping ½ cup cheese evenly over the surface.

Step 8

Sprinkle one-quarter of the chicken and vegetable filling on one half of the tortilla. Allow the cheese to melt and the bottom of the tortilla to turn golden brown. Once browned, fold it in half to make a half moon shape and press down gently with a spatula. Remove and set aside, repeat for all. Make slight adjustments to the heat (up/down) if/as needed throughout cooking.

Step 9

Cut into each piece in half and serve with sour cream, salsa, guacamole, and sour cream!