Ahh, these fajitas. We go way back. I first made them during a power outage during a hurricane,as it was a meal I could completely make on the grill. I remember being so blown away by the flavors. Keep in mind that this was 2007, I was just getting my footing in the kitchen – and was finally opening up to trying new things. Like, chipotle or cilantro for instance. Ahh, the ways of youth.

For years now, this has been my go-to recipe for anything Tex-Mex related that involves chicken. The original recipe from Cook’s Illustrated gave two other variations (God love ’em!) that are both awesome in their own right, lemon-parsley and orange-tarragon. I plan to add those to our menu soon to share with you guys, I’d forgotten how good they both were!

But, the chipotle-lime really lends itself nicely to these fajitas. The sauce that you top the chicken with right before serving is killer. Often, fajitas can be bland – but you won’t have that problem here. Take advantage of bell peppers while they’re still affordable (seriously, $3 for a red bell pepper?) and in-season! Piled high on a warm tortilla, it’s one of my favorite weeknight meals.