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Chipotle Chicken Fajitas Recipe

Name: Chipotle Chicken Fajitas
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5
Ingredients: 1 bottle (12 ounces) chili sauce; 1/4 cup lime juice; 4 chipotle peppers in adobo sauce; 1 pound boneless skinless chicken breasts, cut into strips; 1/2 cup cider vinegar; 1/3 cup packed brown sugar; 1/3 cup molasses; 4 medium green peppers, cut into 1-inch pieces; 1 large onion, cut into 1-inch pieces; 1 tablespoon olive oil; 1/8 teaspoon salt; 1/8 teaspoon pepper; 10 flour tortillas (8 inches); 1-1/2 cups chopped tomatoes; 1 cup shredded Mexican cheese blend

Taste of Home

I've had this fajita recipe for three years and my husband and I just love it. Be careful with the chipotle peppers as they can be very hot. I changed it up a little to fit our taste. You may want to adjust the amount to your preference. —Melissa Thomeczek, Hannibal, Missouri

Ingredients

1 bottle (12 ounces) chili sauce

1/4 cup lime juice

4 chipotle peppers in adobo sauce

1 pound boneless skinless chicken breasts, cut into strips

1/2 cup cider vinegar

1/3 cup packed brown sugar

1/3 cup molasses

4 medium green peppers, cut into 1-inch pieces

1 large onion, cut into 1-inch pieces

1 tablespoon olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

10 flour tortillas (8 inches)

1-1/2 cups chopped tomatoes

1 cup shredded Mexican cheese blend

Method

Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.

Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.

On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until a thermometer reads 170°, turning occasionally.

Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.

Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.

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