Flat Top Spiced Vegetable Fajitas
By Mandy Tanner
This hearty veg-forward fajita comes packed with zucchini, corn, and peppers. Note that sometimes poblanos are called pasilla peppers, not to be confused with the dried pasilla. If using fresh corn kernels, you will need about 2 ears.
Prep Time
10 Min
Cook Time
10 Min
Ingredients
List
Shop
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | canola oil or other neutral flavored oil with a high smoke point |
| 4 Medium | poblano peppers cut into ½-inch wide strips |
| 2 Medium | zucchinis, cut into ½-inch by 4-inch sticks |
| 1 Medium | sweet or yellow onion, very thinly sliced |
| 1 Tablespoon | Traeger Spicy Fajita Rub |
| 1 1/2 Cup | fresh or frozen corn kernels |
| 8 | flour or corn tortillas (5 to 6 inches across) |
| fresh chopped cilantro, for serving | |
| Queso fresco, for serving (optional) | |
| lime wedges, for serving |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | canola oil or other neutral flavored oil with a high smoke point |
| 4 Medium | poblano peppers cut into ½-inch wide strips |
| 2 Medium | zucchinis, cut into ½-inch by 4-inch sticks |
| 1 Medium | sweet or yellow onion, very thinly sliced |
| 1 Tablespoon | Traeger Spicy Fajita Rub |
| 1 1/2 Cup | fresh or frozen corn kernels |
| 8 | flour or corn tortillas (5 to 6 inches across) |
| fresh chopped cilantro, for serving | |
| Queso fresco, for serving (optional) | |
| lime wedges, for serving |
Steps
1
Preheat 2 adjacent zones of the cooktop to medium-high heat, for 8 to 10 minutes.
2
Drizzle or squeeze 2 tablespoons oil over the hot surface and spread with a spatula. Add the poblano, zucchini, onion, and sprinkle with Traeger Fajita Rub. Using two spatulas, toss to combine the veggies and seasoning. Spread into an even single layer and cook, tossing with the spatulas about every 2 minutes, until the vegetables are tender and the zucchini is slightly golden brown, about 8 minutes.
3
Add the corn and toss to combine. Cook until the corn just begins to brown, another 1 to 2 minutes.
4
Transfer the vegetables to a serving platter. Place the tortillas on the cooktop and cook, flipping once, until warmed through, 10 to 20 seconds per side.
5
Serve the vegetables with the warm tortillas. Top with the cilantro and the queso fresco, if desired, and with lime wedges for squeezing. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.