This is one of the best recipes on the menu at StoneGable. EVERYONE loves this!!! It looks like a lot of work, but it is not. I have just given very detailed instructions. This is a must try! The red pepper jelly is the secret to these most requested fajitas!
2-3 large onions
2-4 peppers, assorted colors
4 boneless, skinless chicken breasts
salt and pepper
2-3 heaping TBS jalapeno red pepper jelly
lime juice from 1 lime
8 flour tortillas
1 can refried beans
2 cups GOOD cheddar cheese, grated
toppings and fixins' (sour cream, salsa, chopped black olives, diced tomatoes)
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!!!!!