Chipotle Chicken Fajitas Recipe
Chipotle Chicken Fajitas Recipe photo by Taste of Home

Chipotle Chicken Fajitas Recipe

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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
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES: 5 servings

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

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.

Directions

  1. 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.
  2. Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
  3. 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.
  4. Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
  5. 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.
Originally published as Chipotle Chicken Fajitas in Simple & Delicious May/June 2008, p33

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.

This recipe pairs well with a light white wine.

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Reviews for Chipotle Chicken Fajitas

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 27, 2014

Yeah, so good. Could almost double the meat and veggies for how much sauce it makes.

MY REVIEW
Reviewed Jul. 8, 2013

These were excellent. Cooked everything inside in a pan and simmered in 3/4 of the sauce at the end. Left out tomatoes and added garlic and cilantro. Definitely a keeper.

MY REVIEW
Reviewed Jun. 6, 2013
[expletive]
MY REVIEW
Reviewed Apr. 27, 2013

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.

MY REVIEW
Reviewed Aug. 23, 2011

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

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