StoneGable Killer Fajitas



If I'd ask my family to list their top 5 favorite foods, StoneGable Killer Fajitas would definitely be on the list... hands down!

And what makes these fajitas so special? Red Pepper Jelly. A little of this magical sweetness and a fresh squeeze of lime makes a sensational difference!

I usually grill my veggies and chicken, but they can sauteed. Just please don't boil your chicken! It is like sucking the flavor out of it. In a pinch I shred a rotisserie chicken... works perfectly!

I hope StoneGable Killer Fajitas become a favorite at your home too...



StoneGable Killer Fajitas

2-3  large onions

2-4 peppers, assorted colors

4 boneless, skinless chicken breasts

olive oil

salt and pepper

2-3 heaping TBS red pepper jelly

lime juice from 1 lime

flour tortillas

refried beans

2 cups GOOD cheddar cheese, grated

toppings and fixins'

Preheat grill.

Preheat oven to 350 degrees.

Peel onions. Cut in half from end to end. Cut halves into half moons. Put a toothpick through the half  BEFORE you slice it. Toothpicks should be through the half moons and hold the onions together. Continue until you have cut all onions.

Put onions on a rimmed baking sheet. Brush olive oil over both sides of the onions.

Grill on medium heat until charred (we like them well charred). Sprinkle with salt.

Remove toothpicks and set aside.

Cut peppers into quarters and pull out seeds. Place them on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt. Grill.

Grill until skin of pepper is blackened. Remove from the grill and peel off char. Slice into strips and set aside.



Place chicken on rimmed baking sheet. Drizzle with olive oil and salt and pepper. Grill on medium high until done through. Remove from grill. Let sit for 10 minutes and slice on the diagonal.

If your grill is large enough, the veggies and chicken can be cooked at the same time.

While the veggies cook, Put a large can (or 2) of refried beans in an ovenproof  bowl and sprinkle with 1/2  cup cheddar cheese. Heat for 30 minutes in the oven.

Add the veggies and chicken to a large skillet. Heat over a medium heat. Add 2 or 3 HEAPING TBS of red pepper jelly. This pepper jelly is NOT hot. And don't use green pepper jelly. It looks horrid!  If you use a hot jalapeno pepper jelly, adjust the amount according to how hot you like it... go easy!

When heated through, turn off heat and squeeze a lime over the mixture. OH, YUMMY!!!!!

To assemble fajitas, heat a flour tortilla (up to 3 at a time) between 2 wet paper towels in the microwave for 30 seconds.

Add a "stripe" of refried beans across the tortilla and top with chicken/ veggie mix.

Top with 1/4 cup cheddar cheese. Roll up and serve with other fixins'.

Fajita Fixins'

chopped tomatoes

salsa

sour cream

chopped cilantro or parsley

chopped green onions

chopped black olives

more refried beans

shredded cheddar cheese