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Receta T.G.I. Friday's Sizzling Vegetable Fajitas

by Global Cookbook

Ingredientes

8 ounce minced cilantro 3 x garlic cloves 1/2 c. extra virgin olive oil 1/8 tsp salt or possibly to taste 1/8 tsp freshly-grnd black pepper or possibly to taste 2 ounce freshly-grated Parmesan cheese 1 med onion sliced 1/2 Tbsp. margarine 2 c. vegetable combination selected from     o carrots, zucchini and yellow     summer squash, cut julienne-style     o broccoli and cauliflower, cut into     small

florets     o green pepper and mushrooms, thinly     sliced     o whole snow peas     Juice of 1/2 lemon 3 x flour tortillas warmed     Lime wedge for garnish     Pico De Gallo Sauce (see recipe)     Guacamole     Lowfat sour cream     Shredded Cheddar cheese     Salsa

Direcciones

1. To make pesto, put cilantro and garlic in a food processor and process till finely minced. With machine on, gradually add in extra virgin olive oil. Season and blend in cheese.
2. Slice sufficient onion to equal about 1/2 c.. Saute/fry with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent/soft stage till browned, about six to eight min.
3. Prepare about 2 c. of vegetables - the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 Tbsp. of pesto over medium to medium-high heat. When almost at al-dente stage, add in sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.)
4. Place vegetable mix over sizzling onions, then spoon vegetable-onion mix into center of warmed tortillas. Top with condiments, to taste, then roll up tortillas.
5. This recipe yields 1 serving. Three tortillas make one very generous portion.

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