Goat Cheese Fajitas

Protein
Boneless Skinless Chicken Breast
Fajitas Seasoning (salt, black pepper, white pepper, onion powder, garlic powder)
Salsa
3 Vine Ripened Tomatoes
1/2 Red Onion
1/2 Poblano
1/2 Anehiem chili
1 Jalepeno (with seeds)
2 Limes
Cilantro (to taste)
Spices (1 part salt,1 part pepper,1 part smoked paprika,1/2 part chili powder)
2 cloves garlic
Also
Corn Oil
Goat's cheese
Red Bell Pepper.
2 Pats of butter
Flour or Corn tortillas

1. To make the salsa combine all of the ingredients into a food processor, or half into a blender and add the other half once it is combined. Taste it and adjust for your palette. Put into the fridge immediately.

2. Cut the chicken into large tenders along the bias, about 3-4 per breast depending on size. Season with the spice mixture liberally. Place to the side.

3. Prepare wide julienne of the red bell pepper and begin to cook them in a small saute pan over medium low heat with the butter (which should be lightly browned first.)

4. Saute the chicken in a small amount of corn oil over a very hot pan until golden brown on all sides and it is fully cooked.

5. De-glaze the chicken pan with the chilled salsa to include the cooking liquid, and also to warm the salsa for serving.

6. Combine chicken, bell pepper, salsa in a small tortilla and cover with the goat cheese. Enjoy.