Cilantro-Lime Chicken Fajitas with Grilled Onions

• 1 1/4 cups coarsely chopped fresh cilantrocilantro
• 3/4 cup olive oilolive-oil
• 5 tablespoons fresh lime juicelime-juice
• 2 1/2 teaspoons ground cumincumin
• 1 1/4 teaspoons ancho chile powderancho-chile-powder
• 6 skinless boneless chicken breast halveschicken
• 3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
• 3 large yellow bell peppers, cut into 3/4-inch-wide stripsbell-pepper
• 2 red onions, sliced into 1/2-inch roundsred-onion
• 12 8-inch flour tortillas

1. 01Optional 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. 02Place 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.
3. 03

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