1. In a large frying pan over medium-high heat, heat 1 tbsp of vegetable oil until hot (a drop of water should bounce over the surface). Add the chicken and season with salt and pepper. Cook, turning several times until chicken is golden brown on both sides, about 5 to 7 minutes.

2. Slide the chicken to sides of the frying pan, and in the center of the pan, add another tablespoon of vegetable oil. Let the oil get just to the smoking point and then add onion, peppers and garlic. Saute the veggies and chicken together for 3 to 5 minutes or until the vegetables are soft and browned and the chicken is completely done. Remove from heat.

3. Wipe out the pan with a paper towel (wear gloves or an oven mitt if necessary) and reduce heat to medium.

4. Spray the frying pan and one side of a tortilla with the non-stick spray. Place the tortilla into the hot pan, sprayed-side down, and top with a pinch of cheese, then onion/chicken mixture, a little more cheese, then tomatoes, cilantro and a squeeze of fresh lime juice, all evenly distributed and not piled up in the center. Finish with another pinch of cheese, then spray one side of a second tortilla and place it on top, spray-side up. Let the tortilla stack cook for 2 to 3 minutes or until the first side is browned. Carefully flip the entire stack over and brown the second side. Should your fillings fall out, just use the spatula to push them back inside. Use cheese to "glue" any loose pieces as necessary.

5. Cook 3 to 5 minutes until the second side is browned. Remove the tortillas from the pan and allow to cool slightly while you continue with the rest of the tortillas and fillings. If necessary, keep them warm in the oven by placing them on a baking sheet.

6. Serve with pico de gallo and sour cream, and garnish with cilantro if desired.