Chicken Fajitas

• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 2 green peppers, sliced into skinny strips
• 1/4 cup salsa, or several shots hot pepper sauce
• 3/4 cup tomato juice
• 2 cups cooked chopped chicken
• Goodly Dash Pepper
• 1/4 to 1/2 teaspoon salt
• 8 small flour tortillas
• 1 cup shredded cheese (I like a Colby and Monterey jack blend, but cheddar works just fine)

Heat the oil in a large skillet. Add the onions and peppers. Sauté until he vegetables begin to become a little tender and the onions become translucent, or see-through. Add the salsa, tomato juice, chicken, pepper and salt. Stir it all up and let the tomato juice simmer a little bit. The chicken will absorb the tomato product, and the whole mixture will take on a juicy filling-like texture. Heat the tortillas by wrapping them in tin foil and placing them in the oven for about 15 minutes at 400°. Spoon the fajita filling onto the tortillas and top with 2 tablespoons of cheese. Fold in half and serve hot.