1 pound chicken tenders, chopped
2 tablespoons fresh lime juice
1½ teaspoons kosher salt
1½ teaspoons ground cumin
1 teaspoon chili powder
6 slices bacon, chopped
½ cup chopped white onion
3 to 4 jalapeños, seeded and chopped (optional)
2 medium green bell peppers, seeded and chopped
1 cup shredded cheese (Mexican blend, Oaxaca, or muenster)
Salsa, sour cream, and/or guacamole, for serving (optional)
IN A LARGE BOWL, combine the chicken, 1 tablespoon of the lime juice, 1 teaspoon of the salt, cumin, and chili powder. Allow to marinate at room temperature for 10 minutes.
Meanwhile, heat a large skillet on high heat. Once hot, add the bacon and cook until crisp, about 8 minutes.
Add the chicken and cook, stirring frequently, until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Transfer the chicken and bacon to a bowl.