Description
Zucchini & Pepper Fajitas with Guacamole & Queso Blanco are a vibrant and flavorful dish that brings the essence of fresh vegetables and creamy toppings to your table. Wrapped in warm tortillas, these fajitas offer a delightful combination of saut?ed zucchini, sweet bell peppers, and onions, all enhanced by a zesty guacamole and rich queso blanco. Perfect for weeknight dinners or gatherings, this recipe promises to impress with its colorful presentation and delicious taste.
Ingredients
Scale
- 2 medium zucchini, sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium onion, sliced
- 4 tortillas (flour or corn)
- 2 tablespoons olive oil
- 2 ripe avocados
- Juice of 1 lime
- 1 cup white cheese blend (mozzarella and Monterey Jack)
- ? cup milk
Instructions
- Wash and slice zucchini and bell peppers into thin strips. Chop the onion.
- Heat olive oil in a large skillet over medium heat. Add zucchini, bell peppers, and onions; saut? for 7-10 minutes until tender but still crisp.
- Warm tortillas in another skillet or wrapped in foil in a low oven (200?F).
- For guacamole: Mash avocados in a bowl; add lime juice and mix well.
- For queso blanco: In a small saucepan, combine cheese blend and milk over low heat until melted and smooth.
- Assemble fajitas by placing saut?ed veggies on warm tortillas, topping with guacamole and queso blanco. Roll tightly and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 25mg