Sizzling Vegetable Fajitas (Tgif Copycat) Recipe

Name: Sizzling Vegetable Fajitas (Tgif Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium jalapeno pepper, minced for pico de gallo sauce; 1/4 cup diced tomato, for pico de gallo sauce; 1/4 cup onion, finely diced for pico de gallo sauce; 3 tablespoons lemon juice, for pico de gallo sauce; 1 1/2 tablespoons fresh cilantro, finely chopped for pico de gallo sauce; 1/2 teaspoon salt, for pico de gallo sauce; 8 ounces chopped cilantro, for pesto; 3 garlic cloves, for pesto; 1/2 cup olive oil, for pesto; 1/8 teaspoon salt, for pesto sauce; 1/8 teaspoon pepper, for pesto sauce; 2 ounces freshly grated parmesan cheese, for pesto; 1 medium onion, sliced; 1/2 tablespoon margarine; 2 2 cups zucchini or 2 cups summer squash, cut julienne-style; mushrooms, thinly sliced or snow peas; 1/2 whole lemon, juice of; flour tortilla, warmed; lime wedge, for garnish; pico de gallo, for condiment; guacamole, for condiment; sour cream, for condiment; shredded cheddar cheese, for condiment; salsa, for condiment

Servings: persons

1 medium jalapeno pepper, minced for pico de gallo sauce
1/4 cup diced tomato, for pico de gallo sauce
1/4 cup onion, finely diced for pico de gallo sauce
3 tablespoons lemon juice, for pico de gallo sauce
1 1/2 tablespoons fresh cilantro, finely chopped for pico de gallo sauce
1/2 teaspoon salt, for pico de gallo sauce
8 ounces chopped cilantro, for pesto
3 garlic cloves, for pesto
1/2 cup olive oil, for pesto
1/8 teaspoon salt, for pesto sauce
1/8 teaspoon pepper, for pesto sauce
2 ounces freshly grated parmesan cheese, for pesto
1 medium onion, sliced
1/2 tablespoon margarine
2 2 cups zucchini or 2 cups summer squash, cut julienne-style
mushrooms, thinly sliced or snow peas
1/2 whole lemon, juice of
flour tortilla, warmed
lime wedge, for garnish
pico de gallo, for condiment
guacamole, for condiment
sour cream, for condiment
shredded cheddar cheese, for condiment
salsa, for condiment

1
To make pico de gallo sauce:
2
Combine all ingredients specified for the sauce.
3
Let sit for at least a half hour so flavors will blend. Set aside.
4
To make pesto:
5
Put cilantro and garlic in a food processor and process until finely chopped.
6
With machine on, gradually add olive oil. Season and blend in cheese. Set aside.
7
To make filling:
8
Slice enough onion to equal about 1/2 cup. Saute with margarine in a small cast-iron skillet over medium-high heat.
9
Cook past translucent stage until browned, about six to eight minutes.
10
Prepare about 2 cups of vegetables -- the combination depends on personal taste.
11
Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
12
When almost at al-dente stage, add sliced mushrooms.
13
Continue cooking for about one minute.
14
The remaining pesto can be refrigerated or frozen for future use.
15
Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
16
Top with condiments, to taste, then roll up tortillas.
17
Three tortillas make one very generous portion.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 medium jalapeno pepper, minced for pico de gallo sauce, 1/4 cup diced tomato, for pico de gallo sauce, 1/4 cup onion, finely diced for pico de gallo sauce, 3 tablespoons lemon juice, for pico de gallo sauce, and more.

Yes, Sizzling Vegetable Fajitas (Tgif Copycat) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sizzling Vegetable Fajitas (Tgif Copycat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions