3 to 4 boneless skinless chicken breasts ( about 1 1/2 to 2lbs. )

1 poblano chili

1 red pepper

1/2 head lettuce ( shredded )

2 tomatoes ( small dice )

1tbsp. salt

1teas. pepper

1 teas. chili powder

1/2 teas cumin

1 teas. onion powder

1/2 teas. garlic powder

2tbsp. olive oil

2 to 4oz. queso fresco, crumbled ( an authentic Mexican cheese )

12 to 16 corn tortillas ( 6in.)

2 to 3 cups vegetable oil

hot sauce