Sizzling Vegetable Fajitas (TGIF Copycat)
This is a long time favorite in my house! I found this recipe in the newspaper years ago, and still make it from my now faded and wilted copy!
This is a long time favorite in my house! I found this recipe in the newspaper years ago, and still make it from my now faded and wilted copy!
- 1 medium onion sliced
- 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
- 1/2 tablespoon margarine
- 2 cups of combination carrots or 2 cups zucchini or
- broccoli or cauliflower cut into small florets or green peppers or mushrooms, thinl
- 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
- Carbohydrate 28.3720995084638 g
- Cholesterol 79.3168951437782 mg
- Fat 25.3623899961953 g
- Fiber 1.28620601906005 g
- Protein 20.7508707664712 g
- Saturated Fat 13.4195621683117 g
- Serving Size 1 1 serving(s) (311g)
- Sodium 397.725709441023 mg
- Sugar 27.0858934894037 g
- Trans Fat 1.30271037383146 g
- Calories 417 calories
Step-by-step
- To make pico de gallo sauce: Combine all ingredients specified for the sauce. Let sit for at least a half hour so flavors will blend. Set aside.
- To make pesto: Put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese. Set aside.
- To make filling: Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes.
- Prepare about 2 cups of vegetables -- the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
- When almost at al-dente stage, add sliced mushrooms. Continue cooking for about one minute.
- The remaining pesto can be refrigerated or frozen for future use.
- Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
- Top with condiments, to taste, then roll up tortillas.
- Three tortillas make one very generous portion.
My Go-To Weeknight Dinner: Sizzling Vegetable Fajitas
As a busy mom, finding quick and delicious meals that the whole family will enjoy is always a top priority. This Sizzling Vegetable Fajita recipe has become a staple in our house, a true weeknight warrior that consistently delivers flavor and satisfaction without hours spent in the kitchen. I stumbled upon this recipe years ago – a faded newspaper clipping is all that remains of its origin – and it’s been a constant source of culinary comfort ever since.
The beauty of this recipe lies in its versatility. I often adapt it based on what's fresh and in season at the market. One week it might be a vibrant mix of bell peppers, zucchini, and onions, and the next it could feature a medley of broccoli, cauliflower, and mushrooms. The possibilities are endless! The core components – the homemade pico de gallo, the vibrant pesto, and the perfectly caramelized onions – remain constant, providing a fantastic foundation for a truly customizable meal. My kids love to help assemble their own fajitas, choosing their favorite toppings and customizing the amount of spice to their liking. It's a fun and interactive way to get them involved in the cooking process, turning dinner prep into a family affair.
The secret, I’ve discovered, is in the preparation. The pico de gallo, with its bright, zesty flavors, is best made ahead of time, allowing the ingredients to meld together and develop a deeper taste. Similarly, the pesto, a fragrant blend of cilantro, garlic, and olive oil, adds a vibrant herbaceousness that elevates the entire dish. The caramelized onions, cooked slowly over medium heat until golden brown, provide a rich sweetness that complements the vegetables beautifully.
This recipe isn’t just about convenience; it’s about the experience. The sizzle of the vegetables in the pan, the vibrant colors of the toppings, and the satisfying warmth of the freshly warmed tortillas all contribute to a dinner that’s as visually appealing as it is delicious. It's a recipe that’s been passed down, not through generations, but through the pages of a worn-out newspaper clipping, a testament to its enduring appeal and simple perfection.
Beyond the practical aspects of quick preparation and crowd-pleasing flavor, this fajita recipe embodies something more. It's a symbol of nourishment, not just for the body but also for the soul. It’s a reminder that even amidst the whirlwind of daily life, there's always time for a delicious, comforting meal that brings family together. It’s a recipe that I’ll continue to treasure and share, hoping it brings as much joy to your table as it does to mine.
This recipe invites you to experiment, to personalize, to create your own version of this flavorful fiesta. So, gather your favorite vegetables, grab your tortillas, and get ready to experience the magic of these sizzling vegetable fajitas. They're not just a meal; they're a celebration of flavor, family, and the simple joy of home-cooked goodness.
Variations and Tips for Success:
Vegetable Combinations: Feel free to experiment with various vegetables. Some of my favorites include bell peppers (all colors!), zucchini, yellow squash, mushrooms, asparagus, and even Brussels sprouts.
Spice Level: Adjust the amount of jalapeño in the pico de gallo to control the spice level. For a milder flavor, remove the seeds and membranes before mincing.
Cheese Selection: While the recipe calls for Parmesan in the pesto, other hard cheeses like Pecorino Romano or Asiago would also work well.
Tortilla Choice: Use your favorite tortillas – flour, corn, or even gluten-free options – whatever best suits your taste and dietary needs.
Make it a Party: Set up a fajita bar with various toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, salsa, and different types of cheese. Let everyone customize their fajitas to their liking.
Leftovers: These fajitas are just as delicious the next day! Simply reheat the filling and assemble your fajitas as before. You can even repurpose the leftover filling in quesadillas or tacos.
This Sizzling Vegetable Fajita recipe isn't just a meal; it's a culinary adventure waiting to happen. It's a testament to the power of simple ingredients, combined with a little creativity, to create something truly special. Enjoy!
