Chipotle Chicken Fajitas

I got this out of a taste of home cookbook and it really is delicious. You can make it as spicy as you'd like and it won't effect the recipe. I didn't have any chipotle peppers so I used jalapenos and they worked just as well.

• Ready In: 3 hrs 20 mins
• Serves: 5

Ingredients

• 1 (12 ounce) bottle chili sauce
• 1⁄4 cup lime juice
• 4  chipotle chiles in adobo
• 1  lb boneless skinless chicken breast, cut into strips
• 1⁄2 cup cider vinegar
• 1⁄3 cup brown sugar, packed
• 1⁄3 cup molasses
• 4  medium green peppers, cut into 1-inch strips
• 1  large onion, cut into 1-inch pieces
• 1  tablespoon olive oil
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 10  flour tortillas (8 inch work best)
• 1 1⁄2 cups chopped tomatoes
• 1  cup  Mexican blend cheese, shredded

Directions

1. Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blend. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
2. Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
3. On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle salt and pepper. Grill uncovered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
4. Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
5. 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.