Cookin' It Up In Texas: Chipotle Chicken Fajitas with Fresh Guacamole

Ready for some spice in your life? This recipe will take your chicken fajitas from ordinary to wowsa! The chipotle bbq sauce is a little spicy, a little sweet and full of flavor. Served on a bed of caramelized onions and peppers. Sprinkled with cheesy queso blanco. Balancing the heat out with some fresh guacamole. Your tastebuds will be thanking you!

For the chipotle bbq sauce, you'll need;

You can make this the night before you cook your fajitas.

Our favorite spicy barbecue sauce and chipotle peppers

Ingredients:

1/2 Cup Ketchup
1/4 Cup Tomato Sauce
2/3 Cup Spicy Barbecue Sauce
1/4 Cup Apple Cider Vinegar
1 Large Clove of Garlic, Minced
1 Teaspoon Liquid Smoke
1/4 Cup Dark Brown Sugar
1/4 Teaspoon Black Pepper
1/2 Teaspoon Onion Powder
1/4 Teaspoon Salt
1/2 Teaspoon Paprika
2 Tablespoons Honey
1 Teaspoon of Adobo Sauce from Chipotle Peppers
2 Chipotle Peppers, Minced

In a medium saucepan combine all ingredients. Cook on medium high heat. Bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes, stirring occasionally. Sauce is done when it is a nice thick consistency.

Let cool for 5 minutes. Using a spoon, strain through a fine mesh strainer. Discard whats left in strainer. Refrigerate sauce until needed.

Prepare caramelized onions and peppers:

I like to start this step right before i put the fajitas on to cook.

This recipe is enough for two servings. If you need more double recipe.

You'll need;

2 Onions, yellow or white, sliced into strips
1 Green Bell Pepper, cut into strips
1 Red Bell Pepper, cut into strips
Olive Oil
Salt
Dark Brown Sugar
Balsamic Vinegar
Water

In a large skillet, heat a small amount of olive oil and throw in sliced onions. Cook on medium heat and don't stir very often. If onions start browning too quickly, turn heat down.

After 5 minutes add sliced bell peppers. After 10 minutes or so add a sprinkle of salt a dash of balsamic vinegar and dark brown sugar to skillet.

Cook down for another 10-15 minutes until browned. If onions and peppers start to dry out add a few tablespoons of water and stir well to help re-moisten mix. Set aside until ready to eat.

Prepare chicken fajitas;

On this occasion, we used premarinated chicken breasts. If you need a marinade, here's a quick and easy marinade packed full of flavor for fajitas. This can be used for beef fajitas also.

1/4 cup each of lime juice, olive oil, tequila
a pack of fajita seasoning
2 cloves of garlic, minced
4 Chicken Breasts

Marinade in a large freezer bag for a few hours turning occasionally.

We cook ours on the grill. Medium high-heat until no longer pink in the middle. Cover with foil and let rest for 7-10 minutes. After cooled, slice fajita style.

For Guacamole;

2 Avocados
1/2 Jalapeno Pepper, minced
2 Tablespoons Onion, minced
1 Clove Garlic, minced
2 Tablespoons Cilantro, chopped
3 Cherry Tomatoes, chopped
Salt and Pepper to taste
Juice of one half of Lime

Cut avocado in half. Remove skins and seeds. Place in bowl. Add cilantro, onions, jalapeno and garlic to bowl. Mash with a fork. Add tomatoes, lime juice, salt and pepper.

For assembling the fajitas you'll need;

Prepared chipotle bbq sauce, warmed
Chicken fajitas
Caramelized onions and peppers
Queso Blanco shredded cheese, or any light colored cheese, monterey jack is also a good choice.

Place a serving of caramelized peppers onto a plate. Top with chicken fajita. Drizzle with chipotle bbq sauce. Top with shredded cheese.