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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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. 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 |
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.
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