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T.G.I. Friday's Sizzling Vegetable Fajitas
Serving Size: 1

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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=== 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
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
• green pepper and mushrooms, thinly
• whole snow peas
Juice of 1/2 lemon
3 flour tortillas -- warmed
Lime wedge -- for garnish
Pico De Gallo Sauce -- (see recipe)
Sour cream
Shredded Cheddar cheese

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

© 2008
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