Oil, season and charbroil chicken breasts.
Sear onions, peppers and garlic in olive oil in sauté pan.
Combine chicken and pepper, onion, garlic mixture in sauté pan, add chipotle peppers.
Arrange mixture on hot sizzler. Top with cotija cheese and salsa. NOTE: Sizzler must be smoking hot for a successful flambé.
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.Makes 6 to 8 Source: