Sizzling Vegetable Fajitas Tgif Copycat Recipes

SIZZLING PONZU FAJITAS

Steps:

• Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
• Grill steak to desired doneness. Slice and serve with tortillas and Peppers N Onions.
• For Peppers N Onions: Cut 1 large red pepper, 1 large green pepper and 1 onion in 1/4 inch thick strips.
• Saute vegetables in 1 tablespoons cooking oil with 2 cloves of crushed garlic in a large skillet over high heat 4 minutes or until tender.
• Garnish with cilantro.

SIZZLING VEGETABLE FAJITAS (TGIF COPYCAT)

Steps:

• 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.