Mesquite Chicken And Bacon Fajitas

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• 1 (12 ounce) bottle mesquite marinade, your favorite store bought variety
• 12 flour tortillas
• 1 cup sour cream, for serving
• 1 cup monterey jack cheese, for serving
• 6 chicken breasts, boneless and trimmed
• 1 red bell pepper, sliced in half and cleaned
• 1 green bell pepper, sliced in half and cleaned
• 1 yellow bell pepper, sliced in half and cleaned
• 2 medium portabello mushrooms, cleaned and trimmed
• 1 medium red onion, cut into 1/4 inch slices
• 8 slices bacon, cooked and broken into bite sized pieces
• 4 large jalapenos, cut into halves, stems removed
• 1/2 cup lime juice, freshly squeezed
• 1/4 cup honey
• 2 tablespoons canola oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons dijon mustard
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon chipotle chile in adobo, finely minced
• 1 garlic clove, minced
• 1 teaspoon cumin
• salt
• pepper

Recipe

• 1 place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. marinate in the refrigerator for about 1 hour.
• 2 in the meantime, make the sauce by whisking together all of the sauce ingredients. season with salt and pepper.
• 3 remove the chicken and vegetables from the marinating bags. grill chicken until cooked, about 3-5 minutes on each side. grill vegetables until crisp and tender.
• 4 slice chicken and vegetables into 1/4 - 1/2 inch slices.
• 5 arrange on a serving platter with ramekin of sauce, sour cream, and cheese. sprinkle bacon chunks on top. serve with your favorite warmed tortillas and bean side dish recipe.