Chicken-

• 1 Pound Chicken Breast
• 1 7oz can of Chipotle Peppers
• 3 Cloves of Garlic
• 1 Lime
• ¼ Cup Loose Cilantro
• ½ Tsp Salt
• 1 Package of Flour Tortillas (6 Inch)
• Sour Cream and Salsa if Desired

Veggies-

• 4 Peppers Sliced
• 1 Large Vidalia Onion (sweet) Sliced
• 1 Jalapeño (if desired) Seeded and sliced
• ¼ Cup Oil
• 1 Tbsp Salt
• 1 Tsp Black Pepper
• 1 Tsp Chili Powder
• 1 Tsp Garlic Powder
• ½ Tsp Paprika
• 1 Tsp Oregano

Method-

Zest the lime and juice it too. Separate and reserve. In a food processor, combine chipotle peppers, garlic, lime juice, cilantro and salt. Blend until smooth. Coat chicken with the marinade and lime zest. Refrigerate and hold for about 4 hours.

Combine seasonings for the veggies and set aside.

You can either grill, sauté or bake the chicken. Once cooked, slice into strips and hold hot. In a hot clean sauté pan, add veggies and oil. Season with spices and cook until tender (about 5 minutes)

With the tortilla open, spoon in the fillings and fold the tortilla. Add some salsa and sour cream ‘cause this one’s got some heat! Serves 6 two-inch fajitas each.