Heat 1 tbsp olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and Mexican spices. Add the chicken to the skillet and saute over medium high heat 4 mins each side until done. Remove from the skillet and cut into cubes.

Add 1 tbsp olive oil to skillet over high heat. Throw in onions and peppers and cook 3-4 mins. Remove and set aside.

Sizzle 1/2 tbsp of the butter on a griddle or separate skillet over medium heat and lay a tortilla. Lay cheese on the tortilla then chicken and peppers and onions. Top with more cheese and a second tortilla.

When tortilla is golden on bottom carefully flip to the other side adding another 1/2 tbsp butter to the skillet. Continue cooking until other side is golden. Repeat.

Cut into wedges and top with pico de gallo

For pico, dice up equal amounts of tomatoes and onions. Chop cilantro. Add to a bowl.

Slice jalapeño in half. Scrape out seeds. Dice jalapeños very fine. Add to tomato mix.

Slice the lime in half and squeeze juice over tomato mix. Add salt as needed.