Monday, November 7, 2011

Veggie Fajitas

Sorry about the lack of recipes over the past week! We had leftovers a few nights and one night I made a soup that needs to be tweaked more before I share the recipe. I also made a recipe that never got photographed! In a few moments I will post it anyway because it's good even if you can't see what it looks like. Then tonight I made these veggie fajitas. We love them! The fajitas themselves are great and I think meat lovers would appreciate them too. I've always liked fajitas and haven't ordered them from a restaurant since I made up this "recipe" because it's so easy to make and we think they taste as good as restaurant fajitas, which are always inexplicably expensive.

I know the recipe sounds plain because it's just sauteed veggies with salt and pepper, but they're really good. In the past I've tried adding spices and stuff to fajitas but they always ended up tasting like tacos that way! You can add a lot of additional flavor with condiments, and my favorite is chimichurri. From what I've read, it's Argentinean and usually made as a marinade for meat, but it's fantastic on fajitas too :) The chimichurri recipe is the result of my experimentation so I can't really say whether or not it's authentic. No picture of it unfortunately because we had salsa in the fridge to use up instead but chimichurri is great and VERY green :D

Note: You could add shrimp or a little bit of steak or chicken cut in strips if you want. If you do shrimp or steak you could probably toss it in with the squash. Chicken would be best cooked first and then removed from the skillet and added again at the end because of course you want to make sure it gets cooked through completely.
1 bunch cilantro, stems torn off and discarded
4 T olive oil
3 T white wine vinegar
2 T lime juice
1/4 t salt
1/8 t cayenne pepper

Place everything in the bowl of a food processor or blend and puree until well combined. Serve over fajitas.

Veggie Fajitas

3 T olive oil
1 onion, halved then sliced into 1/3 inch half rings
1 bell pepper, seeded and sliced into 1/2 inch strips
1/2 lb mushrooms, quartered
1 zucchini or summer squash, cut into 1/2 inch half moons
about 15 tiny grape tomatoes
2 cloves garlic, minced
3/4 t salt
1/4 t pepper
small flour tortillas

Potential Condiments:
sour cream
shredded cheddar
chimichurri or salsa
guacamole (roughly mash an avocado with a little salt and lemon or lime juice)

Heat olive oil in a large skillet over medium high heat. Add onions and bell peppers and cook about 5 minutes, stirring frequently, until veggies have nice saute marks and start to soften. Add mushrooms and cook about 5 minutes more, then add squash and cook about 3 minutes. Add garlic and saute another minute, then add tomatoes. Cook them just long enough to heat through and blister the skin. You don't want them to break up. Season veggies with salt and pepper. Place skillet on the middle of the table with flour tortillas and condiments on the side so everyone can put whatever they want on their fajitas.

Yield: About 8 fajitas

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