2 tablespoons canola or olive oil, plus 3 tablespoons |
1/8 cup finely chopped red onion |
1 1/2 tablespoons ground cumin |
1/4 teaspoon chopped garlic |
1/4 teaspoon freshly ground black pepper |
1/2 teaspoon kosher salt |
2 dashes cayenne pepper (less than 1/8 teaspoon) |
1/4 teaspoon granulated garlic |
2 tablespoons finely chopped fresh cilantro leaves |
1 pound (2 large half breasts) boneless skinless chicken breast; sliced |
completely in half making 4 pieces |
1 -ounce tequila |
4 ounces shredded colby jack cheese |
1 small red onion, diced (use remainder of onion for marinade) |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 whole green onion, chopped |
1 curly mexican pepper or cubano, diced |
1 sprig fresh cilantro leaves |
salsa picante |
sour cream, in a squeeze bottle |
1 tablespoon sliced black olives |
1 lemon and lime, cut in thin wedges |
