You might remember way back when, like waaaaaay back when I started this little site where I ramble about my incessant love for the 90s (American Reunion was SO me), I hated vegetables so much that I wouldn’t even eat mushrooms and onions. THAT MUCH. In fact, one of the reasons I started blogging was because I seriously needed help in the vegetable department. Seriously serious help. It was a major issue. Major.
Buuuuut, we’ve come a long way baby. Now I actually enjoy things like shallots and scallions and other things that grow in the ground that aren’t just potatoes baked and mashed with butter and salt and butter. And butter.
Still not sure if I will ever think that mushrooms taste “meaty,” but I sure do love them sauteed until juicy then sprinkled with salt. They’re like my… lifeline these days. And this meal? This whole multiple vegetables wrapped up in a tortilla? This is so not me. But it is me. I don’t even know what’s happening. I want to be wrapped up in an afghan and talk about my feelings.
I’m sure it has something to do with the drizzles of fontina – melty fontina which I’m referring to as queso because it’s my party and I’ll call it queso if I want to – because those drizzles totally make the fajitas. I’m sure you guessed as much.
And I promise you this makes a delicious dinner. At least, it did a few nights ago. Last night I survived on chocolate pieces dipped in cookie butter and then peanut butter filled pretzels so I don’t really know what dinner is at the moment. This all happened after I made enchiladas at 5PM and called them dinner, even though in this house the only thing we refer to as dinner is a meal that comes along after 8:30PM. So maybe I’m not an old fogie after all.
2 tablespoons unsalted butter
4 large portobello caps, stems removed and thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 sweet onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
12 small corn tortillas
fresh cilantro for serving
Heat a large skillet or griddle over medium-high heat. Once hot, add 1 tablespoon butter (or if your griddle is large enough, you can add both on either side) and add peppers and onions with a sprinkle of salt, cooking until somewhat soft and sizzling. Repeat with mushrooms, but wait until mushrooms have softened to add a sprinkle of salt and pepper. Remove immediately and fill tortillas with peppers, onions and mushrooms, then top with fontina queso and cilantro. Feel free to add other toppings, but I find it pretty complete with the fontina.
[adapted from two peas and their pod]
1 teaspoon olive oil
1/2 jalapeno, seeds removed and diced
1 tablespoons chopped sweet onion
1 small garlic clove, minced or pressed
1 teaspoon flour
1/3 cup milk
8 ounces fontina cheese, freshly grated
Heat a small saucepan over medium heat and add oil. Add onions, jalapeno and garlic, cooking for 2-3 minutes or until vegetables are soft. Whisk in flour and let cook for a minute, then add in milk and fontina, stirring until melted. Serve immediately.
P.S. of course my husband would never eat anything like this unless there is a pound of steak on top, soooooo… don’t even ask.