BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS
Charred flour tortillas filled with caramelized zucchini, mushroom and onion. Topped with barbecue veggie chicken, then sprinkled with a fresh garlic-parsley mash! Wow! Tastes like you cooked it over a camp-fire!
4 T. margarine
8 oz. baby bella (crimini) mushrooms, sliced
1 lg. sweet onion – cut off ends, cut in half from top to bottom, peel, then slice crosswise into 1/4 inch half rings
2 c. thinly sliced zucchini rounds – cut in half or quarters depending on size
freshly ground black pepper to taste
In large skillet, over medium heat, melt margarine. Add mushroom, onion and salt to taste. Saute till liquid from veggies evaporates from the skillet and caramelization occurs.
Add zucchini and black pepper to taste. Saute till almost translucent, then remove from heat. Zucchini will cook further on its own. Set aside.
Barbecue sauce: Makes about 1 cup
1/2 c. ketchup
2 T. yellow prepared mustard
2 T. Balsamic vinegar
1/4 c. orange marmalade
2 t. Worcestershire sauce
2 t. liquid smoke
1/4 t. red cayenne pepper
salt to taste
Combine barbecue sauce ingredients in bowl. Stir well. Set aside.
Garlic and parsley mash:
sev. peeled fresh garlic cloves, mashed and chopped with about 1/4 c. fresh parsley
Cooking the chicken-free chicken:
2 T. olive oil
9 oz. pkg. Beyond Meat Chicken-Free Strips (I used grilled flavor) – thawed
barbecue sauce (above)
In large skillet, over medium-high heat, melt olive oil. Add chicken strips, then cook till charred in several places or depending on how much char you like.
Next step requires that you work quickly. When veggie chicken is done to your liking, add barbecue sauce all at once. Immediately cover with lid. Let steam about 1 minute. Remove from heat, remove cover. Stir – return cover.
Reheat veggies to extract some of the liquid extracted from setting on the stove.
Assembly for each fajita:
6-8, 6 inch flour tortillas
Hold tortilla over open flame on stove or place directly on heated coils – just a few seconds to char it. Do both sides or one side.
Hold tortilla in the palm of your hand, spoon veggies in center across middle line. Top with 2 chicken strips, a little sauce from the skillet, then sprinkle with a little garlic-parsley mash.
Plate and serve.
Notes: When plating, so that the tortilla doesn’t flop to the sides, pinch the two top edges together, using a little barbecue sauce – or place in a dish smaller than the tortilla, so that the dish will cup the tortilla.