Cilantro-Lime Chicken Fajitas with Grilled Onions

Ingredients

• 1.3 teaspoons ancho chili powder 
• 12 8-inch flour tortilla 
• 1.3 cups cilantro leaves fresh coarsely chopped
• 2.5 teaspoons ground cumin 
• 5 tablespoons juice of lime fresh
• 0.8 cup olive oil 
• 3 large poblano pepper seeded cut into 3/4-inch-wide strips
• 2  onion red sliced into 1/2-inch rounds
• 6  chicken breast halves boneless skinless
• 3 large bell pepper yellow cut into 3/4-inch-wide strips

Equipment

• baking sheet
• grill
• glass baking pan

Directions

1. Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
2. Place chicken in 13x9x2-inch glass baking dish.
3. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet.
4. Pour 1/2 cup marinade over; turn to coat.
5. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
6. Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
7. Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade.
8. Serve with toppings.