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Chipotle Chicken Fajitas Recipe

Chipotle Chicken Fajitas Recipe photo by Taste of Home

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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

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Chipotle Chicken Fajitas Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 5 Servings

30 10 40

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 (4 ounces) shredded Mexican cheese blend

Directions

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. Yield: 5 servings.

Nutritional Facts 2 fajitas (calculated without sour cream) equals 748 calories, 19 g fat (7 g saturated fat), 70 mg cholesterol, 1,966 mg sodium, 113 g carbohydrate, 3 g fiber, 34 g protein.

Originally published as Chipotle Chicken Fajitas in Simple & Delicious May/June 2008, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chipotle Chicken Fajitas

Chipotle Chicken Fajitas

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Reviewed on Jun. 06, 2013 by Gixxerrrrr

[expletive]

Reviewed on Apr. 27, 2013 by anselr

These are delicious. I took the other reviewers' advice and cut the chipotle peppers down to 3 instead of 4. I also didn't have time to skewer everything and cook on the grill, so I just cooked it in a large pan like stir-fry and it turned out delicious. I think the sauce could have been cut in half since there was a lot of liquid in the pan by cooking it this way. Will definitely make again.

Reviewed on Aug. 23, 2011 by mad378

loved it.. took advice from others used less peppers...just the right balance of sweet and heat..

Reviewed on Apr. 17, 2011 by linsvin

I like spicy but this was just way too hot. If I ever make it again I would probably add only two chipotle peppers. It almost taste like BBQ with a bite.

Reviewed on Jul. 08, 2009 by cherylfegan

The Sauce would be great on a brisket.

Reviewed on Jul. 08, 2009 by cherylfegan

Definitely a keeper, too hot for my Mom and youngest son. Loved it myself though.

Reviewed on Jun. 18, 2009 by jkpingrey

Followed the recipe, but cooked inside and added sliced jalapeno's to the chicken. These were delicious. Thinking the leftover chicken would be great on a salad with tomatoes, black beans, corn and avocados.

Reviewed on May. 14, 2009 by wawadehut

These were easy to make and my whole family really enjoyed them. They were a bit too spicy for us, so next time I make them I will add the chipotle peppers one at a time until it's right.