you will need: 2 non-stick skillets, a flat spatula
yields: 6 fajitas
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 skinless, boneless chicken breasts, cut into 1/2-inch strips
1/2 green bell pepper, seeded and cut into thin strips
1/2 red bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 medium purple onion, thinly sliced
6 flour tortillas, buttered on one side
18 slices muenster cheese
lime wedges and plain greek yogurt for serving
in a resealable plastic bag, combine chile powder, cumin, onion powder, garlic powder, cornstarch, water and 1 1/2 tablespoons of the oil. add chicken, onion and bell peppers. seal and knead gently to coat. refrigerate for 15-30 minutes (up to 24 hours).
heat remaining oil in a large skillet until shimmering. empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are tender-crisp and the chicken is cooked through, about 6-9 minutes.
remove from the heat and stir in the lime juice. divide into six even portions.
in second skillet, place buttered tortilla down and cover one half with 2-3 slices meunster cheese. when the tortilla is lightly browned and cheese is melted, about 1 1/2-2 minutes, place one portion of the fajita mixture on the cheese and fold the tortilla over.
transfer to a plate and serve with lime wedges and plain greek yogurt. do not replace the cheese with a different kind; the key is using muenster cheese.