TGI Fridays Sizzling Vegetable Fajitas Recipe
Ingredients:
8 ounces chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
1/8 teaspoon salt, or to taste, for pesto
1/8 teaspoon pepper, or to taste, for pesto
2 ounces freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tablespoon margarine
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
lime wedge, for garnish
# **PICO DE GALLO SAUCE***
1 small jalapeno pepper, minced
1/4 cup diced tomato
1/4 cup onion, finely diced onion
3 tablespoons lemon juice
1 1/2 tablespoon finely chopped cilantro
1/2 teaspoon salt, or to taste
# *******
guacamole, for condiment
sour cream, for condiment
shredded Cheddar cheese, for condiment
salsa, for condiment
Directions:
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.
Slice enough onion to equal about 1/2 cup. Saute 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 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.
PICO DE GALLO SAUCE
Combine all ingredients. Let sit for at least a half hour so flavors will blend.