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

Comments

  1. says

    I just sent Mr Merry for carryout. If I would have read your post first, I would have sent him to your house for fajitas. Yours look so yummy – my mouth is watering. Everything looks so delicious – those onions and peppers,mmmmmmmm Now where is my margarita?

  2. says

    Oh Yvonne, these look so good. I grill everything also, and it all tastes so good. I havn’t tried the red pepper jelly. I will have to. I do use a wonderful seasoning call Don Sasson. It is fantastic. Just sprinkle it liberally all over the chicken and then grill. Sensational. I also pound the chicken really thin before I grill. I will definitely have to try the jelly. Hugs, Marty

  3. says

    O, my goodness…this sounds so so good. We LOVE fajita so so much. We always have the beef..not ever tried chicken…but will. Your photos are always so good…I almost want to lick my screen..:)

  4. says

    Fajitas are my hubby’s FAVORITE food! I will definitly make YOURS for him soon!!!!!!! I came here FROM FB!!!! I checked earlier and didn’t see a new post. Hope you had fun at the fair! Have a GREAT weekend, Yvonne! XO, Pinky

  5. says

    You lovely TEMPTRESS you! (And I mean that in the nicest way.) :D

    These look soo delicious, and a heck of a lot better than the left over baby back ribs that we’re going to be having for dinner tonight!

    Love the way you’ve captured the colors, light and textures of the ingredients and the finished dish. I would be very happy to be dining on your fajitas, anytime. Very, very nice! xo

  6. says

    Those look so good! Your photography is always so amazing.
    I signed up for the lovely Belle Inspiration magazine – congratulations on your very interesting contribution and I look forward to more!
    Carolyn

  7. says

    Most Friday nights we usually have pizza night with my parents and my sister and her husband…I’m growing a little weary of that and am thinking that this might be a nice, tasty change. Sounds delicious!

  8. says

    What a great idea. I love pepper jelly but only have used it in one way – on top of cream cheese. This would be KILLER! I know the family would love it. We are such fans of Tex Mex food.

  9. says

    How pretty your photos look, Yvonne! You take great care with each one & this meal is making me hungry just looking at them.

    I fixed my problem with viewing your header & several others. :D I’m so glad I’m not missing any of your lovely pictures now.

    Hugs,
    Rett

    ps. thanks for the recipe!

  10. says

    Hola! These are total perfection…and I am starving. I cannot wait to eat dinner and it isn’t going to be near this wonderful. Thanks so much for sharing!

    Have a blessed weekend ~
    Pat

  11. Donna says

    Thank you for the lovely photos and recipe, Yvonne. I prepped everything yesterday, and will share these lovely fajitas with my son & daughter in law, kiddos, and our other son. I went to a large grocery store (Giant Eagle), and they did not have red pepper jelly. So I purchased some Apricot Simply Fruit. Won’t be the same taste, but will suffice until I can make my own. Thanks again!

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