2 bell peppers, preferably red or yellow, cut into strips

1/4 cup (60 ml) olive oil

2 to 3 onions, thinly sliced

1 tbsp (15 ml) butter

2 skinless and boneless chicken breast halves, thinly sliced

1 tbsp chili powder

1 tsp dried oregano

8 medium tortillas

Salt and pepper

If you have a tortilla cast iron skillet, place it in the oven and preheat the oven to 400°F (200°C). Otherwise, have a serving dish ready for the hot fajita mixture.

In a large skillet over high heat, brown the bell peppers in 1 tbsp (15 ml) of oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, caramelize the onions in 1 tbsp (15 ml) of oil and the butter. Season with salt and pepper. Set aside with the peppers.

In the same skillet, sear the chicken in the remaining oil. Season with salt and pepper. Place the reserved vegetables back into the pan. Add the spices. Continue cooking for about 1 minute while stirring. Adjust the seasoning.

Remove the cast iron skillet from the oven and place on a wooden board. Serve immediately in the centre of the table with the toppings placed in separate bowls. Let the guests garnish their own tortillas.

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