MESQUITE CHICKEN and BACON FAJITAS
Chili's Restaurant Copycat Recipe
1 (12 oz.) 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
Place the chicken in a plastic resealable 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.
Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3 to 5 minutes on each side. Grill vegetables until crisp and tender. Slice the chicken and vegetables into 1/4 to 1/2 inch slices. Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas.