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Chipotle Chicken Fajitas

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
  • Total Time
    Prep: 30 min. + marinating Grill: 10 min.
  • Makes
    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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