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
Chipotle Chicken Fajitas
Chipotle Chicken Fajitas
Prep Time
30 min
Cook Time
10 min
Yield
5 servings
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 shredded Mexican cheese blend
Directions
- 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.
- Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
- 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.
- Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
- 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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