Ingredients
1 bottle (12 ounces) chili sauce1/4 cup lime juice4 chipotle peppers in adobo sauce1 pound boneless skinless chicken breasts, cut into strips1/2 cup cider vinegar1/3 cup packed brown sugar1/3 cup molasses4 medium green peppers, cut into 1-inch pieces1 large onion, cut into 1-inch pieces1 tablespoon olive oil1/8 teaspoon salt1/8 teaspoon pepper10 flour tortillas (8 inches)1-1/2 cups chopped tomatoes1 cup shredded Mexican cheese blend
Preparation
Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until a thermometer reads 170°, turning occasionally.
Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.
