Fajita Veggies Chipotle Copycat Food
FAJITA VEGGIES (CHIPOTLE COPYCAT)
An easy recipe for grilled Fajita Veggies, just like they make at the Chipotle restaurant. Colorful, tender-crisp, and healthy, these grilled veggies are ready in minutes. And you can add in your other favorite vegetables, too!
Provided by Meggan Hill
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like 1/2 teaspoon).
- Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.
Nutrition Facts : Calories 74 kcal, ServingSize 1 serving (1/4 cup each), Carbohydrate 3 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g
FAJITA VEGGIES (JUST LIKE CHIPOTLE)
Crisp, tender fajita veggies that taste just like your Chipotle favorite! All you need are three main ingredients and a skillet for insanely delicious fajitas veggies.
Provided by Lisa Bryan
Categories Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Slice the tops and bottoms off of the bell peppers, cut in half, remove the seeds, and then slice into thin strips.
- Slice the onion into thin strips.
- Heat the oil in a large pan on medium-high heat. Add the sliced bell peppers and onion, and saute for 7-10 minutes, or until the veggies have softened and are starting to caramelize.
- When the fajita veggies are almost done, add the oregano, salt, and pepper, then stir for another minute.
Nutrition Facts : Calories 43 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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!
Provided by Cook4_6
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 188.5, Fat 16.5, SaturatedFat 3.2, Cholesterol 6.2, Sodium 349.3, Carbohydrate 7.6, Fiber 2.1, Sugar 3, Protein 4
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