Sizzling Vegetable Fajitas (Tgif Copycat)

This is a long time favorite in my house! I found this recipe in the newspaper years ago, and still make it from my now faded and wilted copy!

• Ready In: 1 hr
• Serves: 8

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  cups  of combination carrots or 2  cups zucchini or 2  cups  summer squash, cut julienne-style
•  broccoli or  cauliflower, cut into small florets or  green peppers or  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

Directions

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. Sauté 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.