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Fajita Veggies
Fajita veggies at Chipotle, if you know you know. And if you don’t know, now you can try a take on them at home with just a few simple ingredients.
Featured Seedlings
Ingredients
- 6 - 8 lunchbox peppers
- 3 - 4 green bunching onions
- 3 sprigs oregano
- 3 Tbsp vegetable oil (extra virgin olive oil works great)
- pinch salt
Instructions
Step 1
Start by quartering the Lunchbox Peppers lengthwise. Lay them skin side down and use the knife to slice away and discard the seeds (I blend them into a vinaigrette). Slice the peppers lengthwise one more time to make them into 1/8ths. Reserve in a bowl.
Step 2
Use a chef knife to cut the Green Bunching oven stalks in half lengthwise. Cut these long halves into 1” sections and add to the Lunchbox Pepper bowl.
Step 3
Rough chop the oregano and reserve it aside. You can use the stems as they are more tender when grown in the Farmstand.
Step 4
Place the cast iron pan or sauté pan on medium-high heat and add the oil.
Step 5
Heat the pan until the oil shimmers across the surface and you start to see faint whisps of smoke.
Step 6
Gently add the peppers to the pan careful of any splatters. If you are cooking over gas flame, turn off the flame as you add to prevent flare-up. Turn it back on once you have added the mix.
Step 7
Cook for 2-3 minutes over medium high heat or until you see some caramelization start to form.
Step 8
After you see the beginnings of caramelization, flip the fajita veggies and season lightly with salt.
Step 9
Cook for one more minute then mix in the oregano.
Step 10
Remove and serve immediately!