BC Ancho-Lime Vegetarian Fajitas with White Cheddar Quesco – We Heart Local BC

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BC Ancho-Lime Vegetarian Fajitas With White Cheddar Quesco

Ingredients

  • 3 tbsp Olive Oil 45 ml
  • 4 cloves BC Garlic, minced
  • 1 BC White Onion, julienned
  • 3 BC Bell Peppers, julienned
  • ½ pound BC Mushrooms, sliced thin 225 g
  • ½ pound BC Zucchini, spiralized or sliced thin 225 g
  • 1 tbsp Ancho Chili Powder (or Chili Powder) 30 ml
  • 1 tbsp Oregano 15 ml
  • 1 tbsp Paprika 15 ml
  • 1 tbsp Cumin 15 ml
  • 1 cup Black Beans, drained and rinsed 240ml
  • Juice of 1 Lime
  • 1 tsp Ground Black Pepper 5 ml
  • Dash Salt

Instructions

  1. Add olive oil in a large sauté pan.
  2. Add BC Garlic and turn heat to medium. Sautee until edges just become lightly browned.
  3. Immediately add the BC Onion and sauté until translucent.
  4. Add the BC Bell Peppers, BC Mushrooms and BC Zucchini, and continue to sauté until just heated.
  5. Add the herbs and spices and cook for 30 seconds to activate the flavours.
  6. Gently stir in black beans and heat.
  7. Finish with fresh lime juice and salt and pepper. Reserve for assembly.

For the Pico De Gallo

Ingredients

  • 3 medium BC On-the-Vine Tomatoes, diced very small
  • ¼ cup BC White Onion, diced very small 60 ml
  • 1 Jalapeno Pepper, seeds and ribs removed, diced very small
  • ¼ cup Fresh BC Cilantro, rough chopped 60 ml
  • 1 tsp Salt 5 ml
  • 1 tsp Ground Black Pepper 5 ml

Instructions

  1. Combine all ingredients in a non-reactive bowl (stainless steel, ceramic, glass, or metal cookware with enamel).
  2. Let stand as long as possible.

For the BC Queso

Ingredients

  • 3 tbsp BC Butter 45 ml
  • 2 Serrano Peppers, seeded, deveined, and diced small
  • 1 Jalapeno Pepper, seeded, deveined, and diced small
  • 2 cloves BC Garlic, minced
  • ½ tsp Cumin 3 ml
  • 3 tbsp All-Purpose Flour 45 ml
  • 2 cups BC Whole Milk 480 ml
  • 1 cup BC White Cheddar Cheese, grated 240 ml
  • Dash Salt & Pepper

Instructions

  1. Over medium heat, add BC Butter in a sauce pot to melt.
  2. Add serrano peppers, jalapeno pepper, and BC Garlic. Sautee for 2 – 3 minutes. Do not brown.
  3. Add cumin and stir for 15 seconds.
  4. Add flour and stir to create a roux. Continue to cook for 1-2 minutes.
  5. Add BC Whole Milk and whisk to dissolve.
  6. While stirring frequently, bring sauce to a boil, reduce heat, and simmer 2 – 3 minutes.
  7. Remove the pot from the heat and add the BC White Cheddar Cheese. Stir to melt.
  8. Season with salt and pepper. Reserve for assembly.

Assembly

Ingredients

  • Sauteed Vegetables
  • BC White Cheddar Queso Sauce
  • Pico De Gallo
  • 12 – 4” Corn or Flour Tortillas

Instructions

  1. Wrap tortillas in aluminum foil and place in a 250 F oven for 8-10 minutes to warm.
  2. Remove from the oven but keep wrapped until ready to serve.
  3. Place desired amount of sauteed vegetables onto the tortilla.
  4. Add queso on top of the vegetables.
  5. Top with fresh pico de gallo and serve.

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