Chipotle Chicken Fajitas
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
YIELD: 5 servings.
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
Ingredients
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1 bottle (12 ounces) chili sauce
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1/4 cup lime juice
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4 chipotle peppers in adobo sauce
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1 pound boneless skinless chicken breasts, cut into strips
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1/2 cup cider vinegar
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1/3 cup packed brown sugar
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1/3 cup molasses
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4 medium green peppers, cut into 1-inch pieces
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1 large onion, cut into 1-inch pieces
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1 tablespoon olive oil
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1/8 teaspoon salt
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1/8 teaspoon pepper
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10 flour tortillas (8 inches)
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1-1/2 cups chopped tomatoes
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1 cup shredded Mexican cheese blend
Directions
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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.
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2.
Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
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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.
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4.
Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
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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.
Nutrition Facts
2 each: 748 calories, 19g fat (7g saturated fat), 70mg cholesterol, 1966mg sodium, 113g carbohydrate (47g sugars, 3g fiber), 34g protein.
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