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From the Kitchen of: Sue H

*PRE-COOKING/PREP...BEST to prep at least a couple hours ahead, refrigerate & then put on counter till close to room temp before final cooking...

Cut vegies and onion((med to thick) in strips. Pour 1 tsp-ish olive oil on vegies and coat all, cover and refrigerate.

For sauce: Mix 4 pkgs of Lawry's with 1-1/2 cups water, micro 2 min wisking frequently, set aside.

Prep Gas Grill: Preheat to a hot 450-500 degrees.  Right before cooking, to prevent sticking, spray grids with acocado oil or olive oil.

Chicken prep: Toss raw, thawed chicken tenders with about 2 tsp olive oil. Place chicken on grill quickly to prevent loss of heat.  Grill each side of chicken quickly, about 1-2 min per side, just for grill marks (middle will still be almost raw) Cut against the grain, into strips. Pour sauce over chicken strips, coat thoroughly, cover and refrigerate.

Shred cheese, seal tightly & into frig.

FINAL COOKING: (total cooking time is about 20 minutes)...
Preheat electric fry skillet to 400 degrees. Take vegies (& chicken) out of frig during this time. Pour vegies into hot skillet & saute uncovered til start browning, stir occasionally, approx 8-12 min-ish.

REMOVE Vegies, add chicken to the pan and cover, cook 1-5 minute (pending how raw the chicken is), stir, cover cook another 1-3 min. RETURN peppers to the skillet and mix all to coat ingredients. Cover, turn off, wait 2-4 minutes, stir and serve.

Serve with warm tortillas and sides...

Reheats very well!