Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Veggie Fajitas Recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Veggie Fajitas Recipe?),it will help you,my kids.
I have looked for a homemade seasoning recipe for veggie fajitas on the web but cannot find one - any suggestions. I want to cut up the veggies and then put in the mix overnight.
Answers:
Mmm, I love veggie fajitas I have them once a week! If you're looking for something really easy, I buy the McCormick Tequila Lime marinade at the grocery store. It's really flavorful and makes a great sauce. Here's a recipe if you're looking for something else:
INGREDIENTS
1 large green pepper
1 large red pepper
1 large onion, preferably sweet
4 large cloves garlic
1 lime, cut in half
Olive oil
Dried oregano leaves
Ground cumin
Ground ancho chile powder
Freshly chopped cilantro (or dried)
Salt and pepper to taste
1 large tomato, ripe but still firm
1 large avocado, sliced (or make guacamole)
Flour tortillas
1 can whole mild chiles, drained and sliced thin (optional garnish)
Shredded cheese, such as sharp cheddar or monterey jack (garnish)
Sour cream (garnish)
Cut the peppers first into 1-inch strips, then in half lengthwise. Cut the onion into about 3/4-inch wedges and separate. Peel the garlic cloves and cut in half lengthwise. Place all in a bowl; sprinkle with the juice of one half of the lime, olive oil, oregano, cumin, chile powder, cilantro, salt and pepper. Toss to combine. Set aside. Cut the tomato into 1-inch wedges; sprinkle with oregano. Cut the avocado into thin slices. Sprinkle with the remaining lime juice, a little salt and pepper. Toss well to coat the slices with the juice to prevent discoloration.
Preheat oven to 200° F. Heat a large grill pan over high heat until very hot. Add the pepper and onion mixture with a slotted spoon; leave excess marinade juices in bowl. Grill until desired doneness, about 7 minutes, stirring occasionally and reducing heat a little if the vegetables get too dark. Be especially careful that the garlic cloves do not burn. Remove from pan and return to bowl; place in oven to keep warm. Reheat the grill pan; add the tomatoes and grill just until grill marks appear; turn and grill other side. Remove from pan and set aside.
If necessary, wipe out the gill pan to remove any mess. Heat the pan over medium-high heat. Grill the tortillas, one at a time, on each side just until warm and softened, about 1 minute per side.
1 large eggplant, cut in 3/4-inch cubes
1 1/2 teaspoons salt
2 bell peppers, halved, deribbed, seeded, and cut into 1-inch squares
1 red onion, cubed
1 pound young zucchini, cut in 1/2-inch chunks
1 pint cherry tomatoes
1 pound small button mushrooms
1/2 cup olive oil
Salt and freshly ground pepper, to taste
12 (6-inch) corn tortillas
Prepared salsa
Sprinkle eggplant cubes with the salt; toss well to coat. Place in a colander and let drain 30 minutes. Rinse and pat dry.
Prepare a medium-hot charcoal fire. Thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchini, whole tomatoes, and mushrooms. Whisk olive oil with salt and pepper to taste; drizzle seasoned oil over vegetables.
Wrap tortillas in aluminum foil; place on coolest areas of grill to warm. Grill vegetables over hottest area of grill, basting often with seasoned oil, just until lightly charred and softened (about 5 minutes).
Other Answers:
2 teaspoons olive oil
2 garlic cloves, minced
2 green bell peppers, sliced
2 yellow bell peppers, sliced
1/2 onion, sliced
1 cup mushrooms, sliced
3 green onions, chopped
lemon pepper
flour tortillas
cheddar cheese
lettuce
tomatoes
sour cream
In a large frying pan over a medium heat, saute olive oil and garlic.
Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers.
Let the peppers saute for 2 minutes, stir in the onions.
After two minutes add the mushrooms and green onions to the frying pan.
Season the vegetables with lemon pepper to taste and stir well.
Cover the frying pan and cook until all of the vegetables are tender.
Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, and sour cream
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Veggie Fajitas Recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Veggie Fajitas Recipe?),it will help you,my kids.
I have looked for a homemade seasoning recipe for veggie fajitas on the web but cannot find one - any suggestions. I want to cut up the veggies and then put in the mix overnight.
Answers:
Mmm, I love veggie fajitas I have them once a week! If you're looking for something really easy, I buy the McCormick Tequila Lime marinade at the grocery store. It's really flavorful and makes a great sauce. Here's a recipe if you're looking for something else:
INGREDIENTS
1 large green pepper
1 large red pepper
1 large onion, preferably sweet
4 large cloves garlic
1 lime, cut in half
Olive oil
Dried oregano leaves
Ground cumin
Ground ancho chile powder
Freshly chopped cilantro (or dried)
Salt and pepper to taste
1 large tomato, ripe but still firm
1 large avocado, sliced (or make guacamole)
Flour tortillas
1 can whole mild chiles, drained and sliced thin (optional garnish)
Shredded cheese, such as sharp cheddar or monterey jack (garnish)
Sour cream (garnish)
Cut the peppers first into 1-inch strips, then in half lengthwise. Cut the onion into about 3/4-inch wedges and separate. Peel the garlic cloves and cut in half lengthwise. Place all in a bowl; sprinkle with the juice of one half of the lime, olive oil, oregano, cumin, chile powder, cilantro, salt and pepper. Toss to combine. Set aside. Cut the tomato into 1-inch wedges; sprinkle with oregano. Cut the avocado into thin slices. Sprinkle with the remaining lime juice, a little salt and pepper. Toss well to coat the slices with the juice to prevent discoloration.
Preheat oven to 200° F. Heat a large grill pan over high heat until very hot. Add the pepper and onion mixture with a slotted spoon; leave excess marinade juices in bowl. Grill until desired doneness, about 7 minutes, stirring occasionally and reducing heat a little if the vegetables get too dark. Be especially careful that the garlic cloves do not burn. Remove from pan and return to bowl; place in oven to keep warm. Reheat the grill pan; add the tomatoes and grill just until grill marks appear; turn and grill other side. Remove from pan and set aside.
If necessary, wipe out the gill pan to remove any mess. Heat the pan over medium-high heat. Grill the tortillas, one at a time, on each side just until warm and softened, about 1 minute per side.
1 large eggplant, cut in 3/4-inch cubes
1 1/2 teaspoons salt
2 bell peppers, halved, deribbed, seeded, and cut into 1-inch squares
1 red onion, cubed
1 pound young zucchini, cut in 1/2-inch chunks
1 pint cherry tomatoes
1 pound small button mushrooms
1/2 cup olive oil
Salt and freshly ground pepper, to taste
12 (6-inch) corn tortillas
Prepared salsa
Sprinkle eggplant cubes with the salt; toss well to coat. Place in a colander and let drain 30 minutes. Rinse and pat dry.
Prepare a medium-hot charcoal fire. Thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchini, whole tomatoes, and mushrooms. Whisk olive oil with salt and pepper to taste; drizzle seasoned oil over vegetables.
Wrap tortillas in aluminum foil; place on coolest areas of grill to warm. Grill vegetables over hottest area of grill, basting often with seasoned oil, just until lightly charred and softened (about 5 minutes).
Other Answers:
2 teaspoons olive oil
2 garlic cloves, minced
2 green bell peppers, sliced
2 yellow bell peppers, sliced
1/2 onion, sliced
1 cup mushrooms, sliced
3 green onions, chopped
lemon pepper
flour tortillas
cheddar cheese
lettuce
tomatoes
sour cream
In a large frying pan over a medium heat, saute olive oil and garlic.
Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers.
Let the peppers saute for 2 minutes, stir in the onions.
After two minutes add the mushrooms and green onions to the frying pan.
Season the vegetables with lemon pepper to taste and stir well.
Cover the frying pan and cook until all of the vegetables are tender.
Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, and sour cream
Check out these recipes
Vegan Fajitas - http://vegetarian.allrecipes.com/az/VgnFjits.asp
Veggie Fajitas - http://vegetarian.allrecipes.com/az/VeggieFajitas.asp
Colorful vegetable fajitas - http://vegetarian.allrecipes.com/az/ColorfulVegetableFajitas.asp
veggie fajitas sounds good right about now
correctness,It's Non-profit and only for informational purposes.
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