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
Reviews
Yeah, so good. Could almost double the meat and veggies for how much sauce it makes.
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.
[expletive]
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.
loved it.. took advice from others used less peppers...just the right balance of sweet and heat..
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.
The Sauce would be great on a brisket.
Definitely a keeper, too hot for my Mom and youngest son. Loved it myself though.
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.
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.