Marinate the chicken

• Coat the chicken thigh meat with oil and white wine vinegar.
• Add a generous amount of fajita seasoning and mix well so the meat is fully coated.

Cook the chicken

• Heat the griddle with a little oil.
• Sear the chicken until a crust forms, then flip and cook through on the other side.
• Squeeze fresh lime juice over the chicken and remove from the griddle.

Grill the peppers and onions

• Add a little more oil to the griddle, then add the sliced peppers and onions.
• Season with salt and pepper and toss.
• Cook quickly until nicely caramelized, then set aside.

Make the chipotle mayo

• Stir the mayonnaise together with the chopped chipotle in adobo.
• Transfer to a dish and set aside.

Melt the cheese

• Cut the chicken to the size of the bread and place on a baking tray.
• Top with the grilled peppers and onions, then the Jack cheese.
• Bake in a warm oven until the cheese is melted.

Build the sandwiches

• Toast the split bolillo rolls.
• Spread chipotle mayo on the rolls.
• Place the chicken with melted cheese on the rolls, close with the lids and serve.