Sizzling Vegetable Fajitas (tgif Copycat)

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 medium jalapeno pepper, minced for pico de gallo sauce
• 1/4 cup diced tomato, for pico de gallo sauce
• 1/4 cup onion, finely diced for pico de gallo sauce
• 3 tablespoons lemon juice, for pico de gallo sauce
• 1 1/2 tablespoons fresh cilantro, finely chopped for pico de gallo sauce
• 1/2 teaspoon salt, for pico de gallo sauce
• 8 ounces chopped cilantro, for pesto
• 3 garlic cloves, for pesto
• 1/2 cup olive oil, for pesto
• 1/8 teaspoon salt, for pesto sauce
• 1/8 teaspoon pepper, for pesto sauce
• 2 ounces freshly grated parmesan cheese, for pesto
• 1 medium onion, sliced
• 1/2 tablespoon margarine
• 2 cups of combination carrots or 2 cups zucchini or 2 cups summer squash, cut julienne-style
• broccoli or cauliflower, cut into small florets or green peppers or mushrooms, thinly sliced or snow peas
• 1/2 whole lemon, juice of
• flour tortilla, warmed
• lime wedge, for garnish
• pico de gallo, for condiment
• guacamole, for condiment
• sour cream, for condiment
• shredded cheddar cheese, for condiment
• salsa, for condiment

Recipe

• 1 to make pico de gallo sauce:
• 2 combine all ingredients specified for the sauce.
• 3 let sit for at least a half hour so flavors will blend. set aside.
• 4 to make pesto:.
• 5 put cilantro and garlic in a food processor and process until finely chopped.
• 6 with machine on, gradually add olive oil. season and blend in cheese. set aside.
• 7 to make filling:.
• 8 slice enough onion to equal about 1/2 cup. sauté with margarine in a small cast-iron skillet over medium-high heat.
• 9 cook past translucent stage until browned, about six to eight minutes.
• 10 prepare about 2 cups of vegetables -- the combination depends on personal taste.
• 11 cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
• 12 when almost at al-dente stage, add sliced mushrooms.
• 13 continue cooking for about one minute.
• 14 the remaining pesto can be refrigerated or frozen for future use.
• 15 place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
• 16 top with condiments, to taste, then roll up tortillas.
• 17 three tortillas make one very generous portion.