Chipotle Lime Fajitas Food

CHIPOTLE CHICKEN FAJITAS

Steps:

• 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.

CHIPOTLE-LIME CHICKEN FAJITAS MARINADE

Steps:

• In a blender or food processer, combine garlic, chipotles, sugar, salt, chile powder, lime zest and juice and oil. Puree until smooth. Transfer to a large zip-top bag and add chicken. Seal bag, squeeze out air and massage bag to coat chicken evenly in marinade.
• Refrigerate for at least 8 hours and not more than 24 hours.

CHIPOTLE STEAK FAJITAS

Steps:

• In work bowl of a food processor, combine garlic and chilies; pulse to form a chunky paste.
• Add lime juice, oregano, chili powder, beer and olive oil. Pulse to combine.
• Place steak in a shallow dish or large zip-top plastic bag. Add marinade and turn to coat. Cover and refrigerate for at least 3 hours or overnight.
• Heat grill to medium-high. Brush excess marinade from steak and season well with salt and pepper. Grill until medium-rare to medium. Set aside and let rest, covered loosely with foil, for 10 minutes before slicing.
• Meanwhile, heat a large sauté pan over high heat. Add enough oil to lightly coat pan.
• When oil is hot, add peppers and onion; season with salt and pepper. Cook quickly, stirring constantly, until vegetables are just softened and starting to brown. Remove from heat.
• Cut steak into thin slices across grain. Top with peppers and onion.
• Serve with tortillas and your favorite toppings.

CHIPOTLE CHICKEN FAJITAS

Steps:

• 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.

CHIPOTLE LIME FAJITAS

Steps:

• Mix all ingredients except rice, tortillas, sour cream and cheese in a freezer bag. Remove air and either marinate for 2 hours or freeze. Defrost bag in fridge.
• Heat skillet and all bag ingredients into skillet. Cook until meat is done. Season with salt and pepper if needed.