1. Butterfly and pound thin your chicken breasts. I buy a pack of 2 large chicken breasts, butterfly to create 4 thin chicken pieces and use 3 of them for this recipe.

2. Combine the chili powder, garlic powder, smoked paprika, salt, cumin, and chipotle powder then season the chicken on all sides. Sprinkle with enough of the flour to coat the chicken and lock in the seasonings.

3. In a large frying pan, heat the olive oil and butter over medium heat. Add the chicken and cook 4-5 minutes on each side until the internal temperature is 165 degrees. Once fully cooked, remove to a plate, squeeze a lime wedge over top, then cover with foil and set aside.

4. Clean out the pan and prepare to make the queso. Over medium heat melt the 1 tablespoon of butter then add the grated garlic. Cook for 1 minute, then whisk in the flour.

5. Pour in the light cream and heat for 2-3 minutes to thicken, then add the salt and the pepper jack cheese. Reduce heat to low and whisk until the cheese is completely smooth and blended into the cream. Turn off the heat.

To serve, plate a piece of the chicken and smother with the queso. Top with lettuce and tomato and serve with lime wedges on the side.