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  • 5servings
  • 40minutes
  • 881calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 5 boneless skinless chicken breasts

  2. 1 cup mayonnaise

  3. 1/4 cup olive oil

  4. 1/4 cup fresh squeezed lime juice (about one large lime)

  5. 1/4 cup salsa verde

  6. 2 large garlic cloves , minced

  7. 1/4 cup onion , minced

  8. 1 large chipotle chile in adobo , finely chopped

  9. 1 teaspoon coarse salt

  10. 1 teaspoon cracked black pepper

  11. 1 teaspoon cumin

  12. 1 teaspoon cocoa powder

  13. 1 bell pepper

  14. 1 medium onion

  15. 10 -12 soft tortillas

Instructions Jump to Ingredients ↑

  1. Combine all ingredients (except chicken, bell peppers and medium onion) in a small bowl or 2-cup measuring cup.

  2. Wisk well until thoroughly mixed.

  3. Pour 1/2 cup over the chicken breasts. Cover and reserve the remainder in the refrigerator.

  4. Marinade the chicken in the refirgerator in a plastic bag or sealed container for 30 minutes or longer.

  5. Grill chicken breasts over medium-hot coals. Baste with 1/2 cup of the chipotle-lime sauce while grilling.

  6. Slice bell pepper and medium onion into 1/4 inch slices.

  7. Saute in oil and 1/4 cup of the chipotle-lime sauce until tender. Cover until ready to serve.

  8. Wrap tortillas in foil and warm on the grill.

  9. Slice chicken into 1/4 inch strips. Pour remaining sauce over sliced chicken and pepper/onion strips.

  10. Serve on warm tortillas.

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