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Chipotle Chicken Fajitas

 Chipotle Chicken Fajitas
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
5 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 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


  • 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

2 of 2

Chipotle Chicken Fajitas (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.