Chipotle Lime Fajitas Recipes

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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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 15



Chipotle Chicken Fajitas image

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.

Nutrition Facts : Calories 748 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 1966mg sodium, Carbohydrate 113g carbohydrate (47g sugars, Fiber 3g fiber), Protein 34g protein.

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

CHIPOTLE-LIME CHICKEN FAJITAS MARINADE

Enough marinade for 2 - 2-1/2 pounds boneless skinless chicken thighs or boneless skinless breast, trimmed of excess fat. Serve with warmed tortillas, grilled peppers and onions, sour cream, guacamole, etc.

Provided by gailanng

Categories     Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Chipotle-Lime Chicken Fajitas Marinade image

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.

Nutrition Facts : Calories 162.6, Fat 13.9, SaturatedFat 1.8, Sodium 2196.8, Carbohydrate 10.3, Fiber 1, Sugar 8, Protein 0.7

4 garlic cloves
2 -4 canned chipotle chiles (depending on your heat tolerance)
2 -3 tablespoons packed brown sugar
1 tablespoon kosher salt (not table salt)
2 teaspoons chili powder (chipotle, ancho, New Mexico)
lime, juice and zest of (no white pith)
1/4 cup vegetable oil

CHIPOTLE STEAK FAJITAS

Make and share this Chipotle Steak Fajitas recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 3h20m

Yield 12 fajitas

Number Of Ingredients 17



Chipotle Steak Fajitas image

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.

3 garlic cloves
1/2 cup chipotle chile in adobo
1 large lime, juice of
2 teaspoons dried oregano
1 tablespoon chili powder
3/4 cup dark beer
1/4 cup olive oil, plus extra for pan
2 lbs flank steaks
1 red bell pepper, sliced (more if desired)
1 poblano pepper, sliced (more if desired)
1 medium red onion, sliced (more if desired)
salt and pepper
12 flour tortillas (6-8 inch)
sour cream
salsa
shredded cheese
guacamole

CHIPOTLE LIME FAJITAS

Make and share this Chipotle Lime Fajitas recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Meat

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 10



Chipotle Lime Fajitas image

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.

Nutrition Facts : Calories 917, Fat 40.4, SaturatedFat 13.4, Cholesterol 117.3, Sodium 736.7, Carbohydrate 98.9, Fiber 4.1, Sugar 4.8, Protein 36.4

1 lb chicken (cut into strips) or 1 lb steak (cut into strips)
1 cup bell pepper, any kind (cut into strips)
1 small onion (cut into strips)
2 tablespoons garlic grapeseed oil
1 tablespoon wildtree fajita seasoning mix
1 tablespoon chipotle lime rub seasoning (Wildtree Chipotle Lime Rub)
1 1/2 cups rice (cooked)
4 -6 in tortillas
1/2 cup sour cream
1/2 cup mexican cheese, combination

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