MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Fajitas
 Categories: Poultry, Chiies, Herbs, Citrus, Vegetables
      Yield: 4 servings
 
      6 tb Olive oil
      1    Lime; zested, juiced
      2    Chipotles in adobo; coarse
           - chopped
      2 ts Ground cumin
      1 ts Smoked paprika
           Salt & black pepper
  1 1/2 lb Boned, skinned chicken; in
           - 1/2" slices
      3    Bell peppers; any
           - color/combination
      1 lg Red onion
      8    Flour tortillas; more as
           - needed
 
  Set the oven @ 425°F/218°C.
  
  In a medium bowl, stir together 4 tb oil, the lime zest and juice,
  chipotle chiles, cumin and paprika with 1-1/2 ts salt and 1/4 ts
  pepper. Add the chicken, toss to coat and set aside to marinate
  while you prepare the vegetables.
  
  Cut bell peppers in half lengthwise, remove stem and seeds and cut
  in 1/4" slices. Peel and halve the onion and cut it in 1/4" slices.
  On a sheet pan, toss the bell peppers and onion with the remaining
  2 tb oil, 1/2 ts salt, and 1/4 ts pepper.
  
  Gently shaking off excess marinade as you go, transfer the chicken
  to a second sheet pan. Roast the chicken and vegetables until the
  chicken is cooked through and the peppers are soft, 15 to 20
  minutes.
  
  Once the chicken is out of the oven, move an oven rack close to the
  broiler. Turn on the broiler and transfer the sheet pan of
  vegetables to the rack. Broil until charred to your liking, 2 to 5
  minutes.
  
  While the vegetables are broiling, place the tortillas directly on
  a free oven rack until warm, about 1 minute, flipping once halfway
  through. Wrap the tortillas in a kitchen towel or foil to keep them
  warm.
  
  Serve chicken and vegetables with tortillas and desired toppings.
  
  Recipe by Ali Slagle
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM