Sizzling Vegetable Fajitas Tgif Copycat Food

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.

SIZZLING STEAK FAJITAS

Steps:

• Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
• Preheat grill (temperature should be high).
• Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
• Grill the onions until nicely browned, 3 to 5 minutes per side.
• Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
• Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
• Place the tortillas on grill (15 seconds per side).
• To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.

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.

GRILLED VEGETABLE FAJITAS

Steps:

• In a small bowl, combine the Italian dressing, chili powder and 2 tablespoons of the cilantro.
• Brush all sides of the pepper, onion, zucchini and tomato with the Italian dressing.
• Grill the vegetables over medium coals, turning once until softened, about 7 minutes for the bell pepper and onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.
• Wrap the tortillas in foil and warm at the edge of the grill for about 2 minutes.
• Remove vegetables from grill and place on a cutting board. Cut the peppers, squash and tomato into chunks, and separate the onion into rings.
• To serve, spread the tortillas with the guacamole, top with the vegetables, sprinkle with the cheese, roll up and dollop with the yogurt.