Source: Chef Mike Fuller, Chevy’s Fresh Mex, Phoenix, Arizona
2 tablespoons olive oil
2 cups yellow onions, thinly sliced
1 tablespoon Fuego Spice Mix
1 cup red bell peppers, thinly sliced
1 cup green bell peppers, thinly sliced
Heat a sauté pan over high heat. Add olive oil; heat until the oil smokes. Add onions and spice mix; sauté 4 minutes. Add peppers; sauté 2 minutes. Remove mixture from heat.
Serve immediately.