Mesquite Chicken And Bacon Fajitas - cooking recipe

Ingredients

1 (12 ounce) bottle mesquite marinade, your favorite store bought variety
12 flour tortillas
1 cup sour cream, for serving
1 cup monterey jack cheese, for serving
6 chicken breasts, boneless and trimmed
1 red bell pepper, sliced in half and cleaned
1 green bell pepper, sliced in half and cleaned
1 yellow bell pepper, sliced in half and cleaned
2 medium portabello mushrooms, cleaned and trimmed
1 medium red onion, cut into 1/4 inch slices
8 slices bacon, cooked and broken into bite sized pieces
4 large jalapenos, cut into halves, stems removed
Sauce
1/2 cup lime juice, freshly squeezed
1/4 cup honey
2 tablespoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons cilantro, finely chopped
1 tablespoon chipotle chile in adobo, finely minced
1 garlic clove, minced
1 teaspoon cumin
salt
pepper

Preparation

Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
Slice chicken and vegetables into 1/4 - 1/2 inch slices.
Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.