Copycat Recipes More Free Copycat Recipes Kindle Unlimited T.G.I. Friday's Sizzling Vegetable Fajitas Serving Size: 1 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- === PESTO === 8 ounces chopped cilantro 3 garlic cloves 1/2 cup olive oil 1/8 teaspoon salt -- or to taste 1/8 teaspoon freshly-ground black pepper -- or to taste 2 ounces freshly-grated Parmesan cheese === VEGETABLES === 1 medium onion -- sliced 1/2 tablespoon margarine 2 cups vegetable combination -- selected from • carrots, zucchini and yellow summer squash, cut julienne-style • broccoli and cauliflower, cut into small florets • green pepper and mushrooms, thinly sliced • whole snow peas Juice of 1/2 lemon 3 flour tortillas -- warmed Lime wedge -- for garnish === TOPPING CONDIMENTS === Pico De Gallo Sauce -- (see recipe) Guacamole Sour cream Shredded Cheddar cheese Salsa 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. 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 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. This recipe yields 1 serving. Three tortillas make one very generous portion. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.