Chipotle Chicken Fajita's

We had this for dinner tonight and it was so good! Give it a try...you'll like it!

{Simple & Delicious (magazine) May/June 2008; page 33}

Ingredients:

1 bottle (12 oz) 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 tortilla's

1-1/2 cups chopped tomato's

1 cup (4 oz.) shredded Mexican cheese blend

  • Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
  • Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
  • Drain and discard marinade from chicken.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.
  • Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
  • Grill tortilla's, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomato's, cheese and remaining chipotle-molasses mixture. Yield: 5 servings

This is a super easy recipe and the chipotle-molasses mixture is awesome! We didn't do the last step, we just warmed the tortilla's in the microwave and then piled all the meat and cheese on. Yummy! 

Comments

onescrappygal said…
This looks great!

What would be a good substitute for chili sauce? I have old people visiting with... uhm.. spicy issues. :)

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