2 Tablespoons oil
1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices
1 large onion, cut in slivers from pole to pole
1 green bell pepper, cut in slivers pole to pole
1 red bell pepper, cut (you guess it) in slivers pole to pole
4 cloves garlic, finely chopped
2 Tablespoons chili powder
3 teaspoons ground cumin
1 teaspoon black pepper
ground red pepper (to taste)
salt (to taste)
flour tortillas

1. In a large cooking pan, warm the oil.

2. Cook the chicken slices until done, stir regularly.

3. Add everything except tortillas. Mix well.Cook
covered.

4. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots.

5. Serve with warmed flour tortillas (thin unleavened pancake made from cornmeal or wheat flour).

Additional toppings for the fajitas can include salsa, sour cream,avacados, and tomatos.

If tortillas are not handy, use pita halves(a small round bread that can open into a pocket for filling). They work great.