In the mood for something tasty, quick, and well-suited to the Zinfandels we were opening for a CompuServe Wine Forum "online tasting," I took advantage of items on hand to create an easy entree that blended a little Mexican, a little Italian and a little French to yield a "fusion" fajita that worked just fine with the Zins.
Slice 1 small onion into thin rings, and 1 green pepper into thin strips. Sautee them with thin-sliced garlic cloves and a shake of red-pepper flakes in 1 tablespoon olive oil. When the vegetables are soft, add enough thin-sliced chicken-breast meat for two (8 to 12 ounces, depending on your appetite), and stir until the chicken loses its raw pink color; add 1/2 cup water, 1 teaspoon red chile powder, 1 teaspoon cumin, salt and black pepper to taste, and cook over high heat, stirring frequently, until all the liquid boils off.
Place four small flour tortillas or two large ones on a cookie sheet, and spoon equal amounts of the chicken mixture on each. Grate about 1/2 cup of your choice of good cheese(s) -- I used equal amounts of Gruyere and Pecorino Romano -- and sprinkle it over the chicken. Top with a second tortilla, and bake in a 350F oven for 5 to 10 minutes or until the cheese melts and the tortillas start to brown around the edges.
Top each "sandwich" with a spoonful of garnish made with equal amounts of diced cucumber, sliced green onion, and minced green chiles, and serve.