Sunday, 9 June 2013

Chipotle Chicken Fajitas Recipe

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I've had this fajita formula for three decades and my spouse and I just really like it. Be cautious with the chipotle sweet peppers as they can be very hot. I modified it up a little to fit our flavor. You may want to modify the quantity to your choice. —Melissa Thomeczek, Hannibal, Missouri
Chipotle Chicken Fajitas Recipe



Ingredients

    1 bottle (12 ounces) soup sauce
    1/4 cup calcium juice
    4 chipotle sweet peppers in adobo sauce
    1 lb boneless skin free poultry chests, cut into strips
    1/2 cup cider vinegar
    1/3 cup packed brownish sugar
    1/3 cup molasses
    4 method green sweet peppers, cut into 1-inch sliced
    1 huge red onion, cut into 1-inch pieces
    1 tbsp olive oil
    1/8 tsp. salt
    1/8 tsp. pepper
    10 flour tortillas (8 inches)
    1-1/2 glasses sliced tomatoes
    1 cup (4 ounces) destroyed Spanish dairy products blend

Directions

    Place the soup spices, calcium juice and chipotle sweet peppers in a food processor; protect and process until combined. Transfer 1/2 cup to a huge resealable plastic bag; add puoltry. Closure bagg and turn to coat; chill for 1-4 hours.
    Add staying spices into a small bowl; add the apple cider vinegar, brownish glucose and molasses. Cover and chill.
    On six metal or soaked wooden skewers, alternatively line poultry and vegetables. Brush with oil; spread with spice up and sodium. Bbq grill, covered, over method warm for 10-16 minutes or until a temperature gauge flows 170°, turning occasionally.
    Unskewer poultry and vegetables into a huge bowl; add 1/2 cup chipotle-molasses combination and toss to protect. Keep warm.
    Bbq grill tortillas, discovered, over method warm for 45-55 seconds on each side or until heated. Top with poultry combination, tomato vegetables, dairy products and staying chipotle-molasses combination. Yield: 5 meals.

Nutritional Facts 2 fajitas (calculated without bitter cream) is equal to 748 calories, 19 g fat (7 g soaked fat), 70 mg cholesterol, 1,966 mg sodiom, 113 g carbuhydrate, 3 g fiber, 34 g protienes

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