Create the sizzle
they’ll love.

• 2 tablespoons unsalted butter 
• 1 large red bell pepper, finely chopped 
• 1 tablespoon all-purpose flour 
• 1 teaspoon ground cumin 
• 1/2 teaspoon ground cayenne pepper 
• 2 cup whole milk 
• 4 cups shredded pepper jack cheese, divided 
• 8 ounces cooked elbow macaroni, about 4 cups 
• 1 (6 ounces) tray John Soules Foods Chicken Fajitas, thawed 
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno, seeded and cut into rounds

From Our Kitchen to Yours

• 1 tablespoon unsalted butter 
• 1 small yellow onion, sliced thin, or packaged sliced yellow onion 
• 1 small green bell pepper, sliced thin, or packaged sliced green bell pepper
• 1 (6 ounce) tray John Soules Foods Beef Fajitas, thawed 
• 4 slices thick-cut sourdough bread
• 1 1/2 cups shredded mozzarella cheese

From Our Kitchen to Yours

• 2 tablespoons unsalted butter, melted, plus more for greasing skillet 
• 3 cups corn muffin mix 
• 1/2 cup sour cream, plus more for serving 
• 1/2 cup corn kernels, fresh or frozen 
• 1 large egg 
• 1/2 (24-ounce) bag John Soules Foods Sweet BBQ Chicken, thawed 
• 1/2 cup sweet barbecue sauce 
• 1/4 cup shredded cheddar cheese
• 1/2 small red onion, chopped fine, or 1/2 cup packaged chopped red onion
• 2 tablespoons chopped fresh cilantro

From Our Kitchen to Yours