If you are like me, you are always looking for a reason to break out the chips and the dip. In honor of Cinco de Mayo we should all try this tasty looking recipe from the Taste of Home Magazine. I’m not a lover of Green peppers, but many of you probably are. I will probably just leave those out. The chicken sounds delicious, and if I add lettuce, cheese, tomato’s, olives and maybe some ranch dressing…..I think it would rock! Be careful with the chipotle peppers as they can be very hot. You may want to adjust the amount to your preference.



* 1 bottle (12 ounces) chili sauce
1/4 cup lime juice
 4 chipotle peppers in adobo sauce
 1 pound boneless skinless chicken breasts, cut into strips
1/2 cup cider vinegar
 1/3 cup packed brown sugar
 1/3 cup molasses
 4 medium green peppers, cut into 1-inch pieces
 1 large onion, cut into 1-inch pieces
 1 tablespoon Pure Olive Oil
 1/8 teaspoon salt
 1/8 teaspoon pepper
 10 flour tortillas (8 inches)
 1-1/2 cups chopped tomatoes
 1 cup (4 ounces) shredded Mexican cheese blend

* Directions:
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, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, 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. Yield: 5 servings.