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Saturday
Jan112014

Portobello Fajitas with Fontina Queso

Portobello fajitas with fontina queso

When I was younger, every time we went to a Mexican restaurant, my dad would order fajitas. I remember the sizzling sound and the amazing smell as they were brought to the table on a skillet. I also remember how crowded the table became after they were dropped off at the table, having to squeeze to make room for the skillet, the tortilla holder, and the plate with all of the toppings. While there was always so many components, the concept behind fajitas is quite simple, really; sautéed onions and peppers combined with a protein of choice, wrapped in a soft tortilla. While this version doesn’t require nearly as much space on the table, it certainly doesn’t skimp on the taste. Especially the queso, which I could eat with a spoon!

2 tablespoons Butter
4 Portobello Caps, stems removed and thinly sliced
1 Green Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 Onion, sliced
1/2 teaspoon Salt
1/2 teaspoon Pepper
12 Corn Tortillas

Add the butter to a large skillet over medium-high heat. Add the peppers and onions with a  sprinkle of salt, cooking until somewhat soft and sizzling. Add the mushrooms and allow to soften slightly before seasoning with salt and pepper. Remove from the heat and fill the tortillas with peppers, onions, and mushrooms, then top with queso. 

For the Fontina Queso:
1 teaspoon Olive Oil
1/2 Jalapeño, seeds removed and diced
1 tablespoon Onion, chopped
1 Garlic Clove, minced
1 teaspoon Flour
1/3 cup Milk
8 ounces Fontina Cheese, freshly grated

Heat the oil in a small saucepan over medium heat. Add the onions, jalapeño, and garlic, and cook for 2-3 minutes or until the vegetables are soft. Whisk in the flour and cook for 1 minute, then add milk and fontina, stirring until melted. Serve immediately.

SOURCE: How Sweet It Is

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