T.G.I. Friday Sizzling Vegetable Fajitas®
Pesto
8 oz. chopped cilantro
3 cloves garlic
1/2 C. olive oil
1/8 tsp. salt
1/8 tsp. pepper
2 oz. freshly grated Parmesan cheese
1 medium onion, sliced
1/2 tablespoon margarine
1 tablespoon olive oil
carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon
3 flour tortillas, warmed
Serve with:
Pico de Gallo
guacamole
sour cream
shredded Cheddar cheese
salsa
lime wedge, for garnish
Pesto Using a food processor finely chop cilantro and garlic, gradually add
olive oil. Add salt and pepper and blend in cheese.
Slice enough onion to equal about 1/2 cup. Saute with margarine in a
cast-iron skillet over medium-high heat. Cook past translucent stage until
browned, about six to eight minutes.
Prepare about 2 cups of vegetables. Toss all vegetables except mushrooms
with 1 tablespoon olive oil, lemon juice and about 2 tablespoons of pesto.
Cook over medium to heat. Cook vegetables, about 2-3 minutes, making sure
they are still slightly crisp. Add sliced mushrooms and continue cooking for
about one minute. (The remaining pesto can be refrigerated for future use.)
Place vegetable mixture over sizzling onions, then spoon vegetable-onion
mixture into center of warmed tortillas. Top with the following to taste:
guacamole, sour cream shredded cheese, salsa and pico de gallo to taste,
then roll up tortillas.
PICO DE GALLO SAUCE
1 medium jalapeno pepper, minced
1/2 cup onion, finely diced
onion jucie of 1 lemon juice
3 tablespoons finely chopped cilantro
1/2 teaspoon salt, or to taste
Preparation Instructions: Combine all ingredients. Let sit for at least a
half hour so flavors will blend.