Ingredients

Marinade:

• 2 tablespoons canola or olive oil, plus 3 tablespoons
• 1/8 cup finely chopped red onion
• 1 1/2 tablespoons ground cumin
• 1/4 teaspoon chopped garlic
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 2 dashes cayenne pepper (less than 1/8 teaspoon)
• 1/4 teaspoon granulated garlic
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 pound (2 large half breasts) boneless skinless chicken breast; sliced
• completely in half making 4 pieces
• 1-ounce tequila
• 4 ounces shredded Colby Jack cheese

Optional garnish (2 tablespoons each serving):

• 1 small red onion, diced (use remainder of onion for marinade)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 whole green onion, chopped
• 1 curly "Mexican" pepper or cubano, diced
• 1 sprig fresh cilantro leaves
• Salsa picante
• Sour cream, in a squeeze bottle
• 1 tablespoon sliced black olives
• 1 lemon and lime, cut in thin wedges

Directions