1: Place all the veggies and garlic in a skillet on medium heat.
2: Sauté for 4-5 minutes and then take off heat.
3: In a large bowl, mix together the cooked chicken, veggies, cream cheese, and add 4 oz of cheese and 2 tablespoons habanero pepper purée.
4: Place the mixture in a greased 9x13 pan.
5: Top with 4 oz cheese and sliced jalapeños.
6: Grill in a preheated 300 degree Pit Boss grill for 30-45 minutes.
7: Take it out of the grill, let it cool, and serve on tortillas.
