Back to Chipotle Chicken Fajitas

Print Options


Card Sizes

Chipotle Chicken Fajitas Recipe

Chipotle Chicken Fajitas Recipe

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. YIELD:5 servings


  • 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


  • 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, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until chicken juices run clear, 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.

Nutritional Facts

2 each: 748 calories, 19g fat (7g saturated fat), 70mg cholesterol, 1966mg sodium, 113g carbohydrate (47g sugars, 3g fiber), 34g protein.

Reviews for Chipotle Chicken Fajitas

Sort By :

Average Rating
Reviewed Aug. 27, 2014

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

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."

Reviewed Jun. 6, 2013


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."

Reviewed Aug. 23, 2011

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

Reviewed Apr. 17, 2011

"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 Jul. 8, 2009

"The Sauce would be great on a brisket."

Reviewed Jul. 8, 2009

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

Reviewed Jun. 18, 2009

"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 May. 14, 2009

"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."

Loading Image