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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 5 |
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You can make it as spicy as you'd like and it won't effect the recipe. I didn't have any chipotle peppers so I used jalapenos and they worked just as well. 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 |
Directions:
1. 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.
2. Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
3. 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.
4. Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
5. 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.
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