From David, Chief's Tailgater Bar & Grill

Ingredients
2lbs boneless skinless chicken brest-thin
4oz of hot n spicy butter marinade (inject with meat injector)
½ tsp cajun seasoning
½ tsp Stub's spicy meat rub
¼ tsp garlic powder
1 jar salsa, hot or mild
2 red peppers, quartered and seeded
2 yellow peppers quartered and seeded
1 large onion chopped into ¼" pieces
8oz Colby Jack jalapeno cheese
8 large torilla shells

Night before the game
Take each chicken breast and inject with a little marinade.  Then take your cajun seasoning, garlic powder and Stub's meat rub and coat chicken really good.  Place in a glass bowl and cover in refrigerate over night.

 

Gameday
Get your grill ready!!!  When coals are hot move them to the outside edge of the grill.  Cook chicken and veggies about 15-20 minutes. Take off grill and slice into thin strips.  Place 4 tortillas in the middle of the grill.  Heat for about 3 minutes. Remove from grill. Cover 2 of the tortillas with cheese, salsa, chicken and veggies. Place other 2 tortillas on top. Place back on grill.  Heat until cheese is melted.

Top with sour cream and eat while drinking a cold one.