Chipotle Chicken Fajitas - cooking recipe

Ingredients

1 (12 ounce) bottle chili sauce
1/4 cup lime juice
4 chipotle chiles in adobo
1 lb boneless skinless chicken breast, cut into strips
1/2 cup cider vinegar
1/3 cup brown sugar, packed
1/3 cup molasses
4 medium green peppers, cut into 1-inch strips
1 large onion, cut into 1-inch pieces
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
10 flour tortillas (8 inch work best)
1 1/2 cups chopped tomatoes
1 cup Mexican blend cheese, shredded

Preparation

Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blend. 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, green peppers and onion. Brush with oil; sprinkle salt and pepper. Grill uncovered, over medium heat for 10-16 minutes or until chicken is no longer pink, 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.