Mole-rubbed Chicken Fajitas with Grilled Vegetables

Ingredients

1/2 cup orange marmalade
1 T white wine vinegar
4 boneless, skinless chicken breasts
3 ancho chiles
1 T each red pepper flakes, kosher salt, & black pepper
2 t ground cinnamon
2 t cocoa power
1 each red, yellow, & orange bell pepper, sliced
1 medium sized sweet onion, sliced
2 T Olive Oil

Optional:
Shredded Cheese
Sour Cream
Guacamole
Salsa

Directions:

Preheat grill to medium-high.

Stir together orange marmalade and white wine vinegar. Toss chicken in marmalade mixture.

Remove stems & seeded from ancho chiles, then crush and coarsely chop. Combine ancho chiles, red pepper flakes, salt, pepper, cinnamon, & cocoa powder in small bowl. Rub seasonings mixture onto chicken breasts.

Toss peppers and onion with oil. Place in grill basket and grill about 5 minutes until vegetables are tender. Grill chicken 4-5 minutes per side until cooked through.

Remove from chicken from grill and slice into thin strips. To assemble, place steak strips inside tortillas with grilled vegetables, Garnish with shredded cheese, sour cream, guacamole, or salsa.