Recipe - Mesquite Chicken Fajitas

6 Boneless; skinless, split
chicken breasts
3 Bell peppers; (red, yellow,
green), cut into One fourth to
1/2inch strips
1 md Size red onion; cut into 1/4
to 1/2inch slices

MARINADE
1 Bottle; (12 ounces) mesquite
marinade
3 tablespoon Peanut oil
1 teaspoon Chili powder

SAUCE
One half cup Lime juice
One fourth cup Honey
2 tablespoon Peanut oil
2 tablespoon Balsamic vinegar
2 tablespoon Coarsegrain mustard
2 tablespoon Finely chopped fresh
cilantro
1 tablespoon Minced chipotle pepper in
adobo sauce or minced
jalapeno peppers
1 teaspoon Minced garlic
1 teaspoon Ground cumin
Freshly ground pepper to
taste

SERVE
12 Flour tortillas; (7 inches
each), wrapped in foil and
warmed on grill
Dairy sour cream to serve;
(optional)

(From "Simply The Best Chicken")

Place chicken , peppers, and onion in a large nonmetallic bowl or
resealable plastic bag. Place marinade ingredients in 4cup measuring cup
and beat with a whisk until well combined. Pour over chicken mixture, cover
or close bag, and refrigerate at least 1 hour, turning several times.

Place sauce ingredients in 2cup measuring cup and beat with whisk until
well combined. Set aside.

Preheat grill and lightly coat grill and grill basket with oil or cooking
spray.

Remove chicken and vegetables from marinade with slotted spoon and set
aside. Pour marinade into saucepan and bring to a boil. Set aside.

Place vegetables in prepared grill basket 4 to 6 inches from source of
heat. Cook just until crisptender, about 5 minutes. Place chicken on
prepared grill and cook about 10 to 12 minutes, or until chicken is no
linger pink inside. Baste frequently with cooked marinade. Slice chicken
diagonally into strips.

divide chicken and vegetables among warm tortillas, drizzle with reserved
sauce and top with sour cream, if desired. roll up to enclose filling .
Serve immediately. Serves 6.

Posted to EATL Digest by Al & Diane Johnson johnson@NEGIA.NET on Mar
13, 1998