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Season the chicken with salt and pepper and broil it until cooked for 8 to 10 minutes on a greased broiler pan, turning it once.
Seed the chipotle chili.
Trim the scallion and cut it into 1-inch pieces. Put the chipotle, scallion, peanut butter, tomato sauce, chili powder, water, coffee granules and cinnamon in a blender or food processor and process until smooth. Scrape this sauce into a pan, bring to the boil over a medium high heat, and simmer 4 minutes, stirring several times. Cover to keep warm.
Place the red pepper slices in a microwave safe dish, loosely cover and microwave for 2 or 3 minutes on high.
Stir in snow peas or sugar snap peas and microwave for another 2 minutes.
Season with salt and pepper.
Place the tortillas on a plate. Cover with a paper towel and microwave on high for 40 seconds.
Chop the chicken into small pieces. Spoon the chicken, peppers and peas into the tortillas.
Add some Mexican cheese if you like.
Sprinkle lime over the fajitas, roll them up, and pour the peanut sauce over the top.
(Serves 4)
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