Asorbas Sizzling Vegetable Fajitas
Serves 8
Write a review
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
  1. 1 cup ASORBAS Jalepeno Relish (for sizzling sauce)
  2. 1/4 cup diced tomato (for sizzling sauce)
  3. 1/4 cup onion, finely diced (for sizzling sauce)
  4. 3 tablespoons lemon juice (for sizzling sauce)
  5. 1 1/2 tablespoons fresh cilantro, finely chopped (for sizzling sauce)
  6. 8 ounces chopped cilantro, for pesto sauce
  7. 3 garlic cloves, for pesto sauce
  8. 1/2 cup olive oil, for pesto sauce
  9. 1/8 teaspoon salt, for pesto sauce
  10. 1/8 teaspoon pepper, for pesto sauce
  11. 2 ounces freshly grated parmesan cheese, for pesto sauce
  12. 1 medium onion, sliced
  13. 1/2 tablespoon margarine
  14. 2 cups of combination carrots or 2 cups zucchini or 2 cups summer squash, cut juliennestyle
  15. broccoli or cauliflower, cut into small florets or green peppers or mushrooms, thinly sliced or snow peas
  16. 1/2 whole lemon
  17. juice of flour tortilla,
  18. warmed lime wedge, for garnish
  19. guacamole, for condiment
  20. sour cream, for condiment
  21. shredded cheddar cheese, for condiment
To Make Sizzling Sauce
  1. Combine all ingredients specified for sizzling sauce.
  2. Let sit for at least a half hour so flavors will blend.
To Make Pesto
  1. Put cilantro and garlic in a food processor and process until finely chopped.
  2. With machine on, gradually add olive oil. Season and blend in cheese.
To Make Filling
  1. Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast iron skillet over medium high heat.
  2. Cook past translucent stage until browned, about six to eight minutes.
  3. Prepare about 2 cups of vegetables the combination depends on personal taste.
  4. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium high heat.
  5. When almost at aldente stage, add sliced mushrooms.
  6. Continue cooking for about one minute.
  7. The remaining pesto can be refrigerated or frozen for future use.
  8. Place vegetable mixture over sizzling onions, then spoon vegetable onion mixture into center of warmed tortillas.
  9. Top with additional Asorbas Relish and condiments, to taste, then roll up tortillas.
  10. Three tortillas make one very generous portion.
About the author