Tricia and I used to make these nearly once a week around the turn of the millennium and it’s endured the test of time.  It’s based on a Cooking Light recipe from the 90s, which called for one chipotle pepper. Instead, Tricia used one whole can. (Totally painful, in a spicy awesome way!)  Now a whole can is too much heat for most of us, but we’re still making this recipe decades later with 2 chipotles to 3/4 of a can, depending on the audience. It’s a flexible recipe and leftover chipotles freeze well.

Ingredients

Chicken marinade:

• 2 tbsp cooking sherry or red wine vinegar
• 2 tsp cornstarch
• 1/2 tsp salt
• dash of sugar (optional)

Fajitas:

• 2-3 chicken breasts
• 4 slices turkey bacon
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 large onion, sliced
• 1/2 tsp. ground coriander 
• 4 garlic cloves, diced
• 2 – 6 chipotle peppers with sauce (canned, marinated in adobo sauce)
• 1 cup salsa
• 1 red bell pepper, sliced
• flour tortillas

Toppings

• cilantro, chopped
• 1/2 cup shredded cheddar cheese
• sour cream
• avocado, sliced (optional)

Directions

1. Cut chicken into strips, marinate for 10 min. with marinade ingredients
2. Cook turkey bacon over medium heat until crisp. Set aside.
3. Sauté chicken strips in bacon drippings for 2 min.
4. Add onion, coriander, garlic, chipotles to pan. Sauté 3 minutes.
5. Stir in salsa and bell peppers.
6. Cover and cook in medium heat until onions are tender and chicken is cooked through (about 10-12 minutes.)
7. Warm the flour torillas, fill with mixture.
8. Top with crumbled turkey bacon, cheddar cheese, cilantro, sour cream & avocado.

Posted by: danar