Thursday, July 24, 2008

Chipotle Chicken Fajita's

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

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


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! 

1 comment:

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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