Source: Fuego Restaurant, Tucson, Arizona

2 mesquite grilled, boneless, skinless chicken breasts, cut into strips
1/2 ounce vegetable oil
1 teaspoon Sonoran seasoning - salted
1 Poblano chile, sliced in strips
1 Anaheim chile, sliced in strips
1 red bell pepper, sliced in strips
1/2 onion, sliced
1 bulb garlic, roasted - cloves removed
1 lime, halved
1 teaspoon unsalted Sonoran seasoning
4 small flour tortillas
2 ounces tequila
1 ounce olive oil
1 teaspoon chipotle peppers in adobo
 4 ounces salsa fresca
1 ounce cotija (crumbly white Mexican cheese)

Oil, season and charbroil chicken breasts

Sear onions, peppers and garlic in olive oil in saut?pan

Combine chicken and pepper, onion, garlic mixture in saut?pan, add chipotle peppers

Arrange mixture on hot sizzler. Top with cotija cheese and salsa

Pour tequila over, light immediately and vocalize "FUEGO!"

Sprinkle with twinkles of unsalted Sonoran seasoning and douse with a squeeze of fresh lime.

Serve with flour tortillas, Napa cabbage wraps and salsa fresca.

NOTE: Sizzler must be smoking hot for a successful flamb?