Cilantro-Lime Chicken Fajitas

• 1 1/4 cups coarsely chopped fresh cilantro
• 3/4 cup olive oil
• 5 tablespoons fresh lime juice
• 2 1/2 teaspoons ground cumin
• 1 1/4 teaspoons ancho chile powder
• 6 skinless boneless chicken breast halves
• 3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
• 3 large yellow bell peppers, cut into 3/4-inch-wide strips
• 2 red onions, sliced into 1/2-inch rounds
• 12 8-inch flour tortillas

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.

Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

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.

Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Bon Appétit, July 2005

Makes 6 servings.