TGI Friday's Sizzling Vegetable Fajitas

Prepare the pico de gallo by combining the jalapeno, tomato, onion, lemon juice, cilantro, and salt in a bowl. Mix well. Cover the bowl and let sit at room temperature for 30 minutes.

Make the pesto by combining the cilantro and garlic in a food processor. Process until finely chopped. With the food processor running, slowly add the olive oil until incorporated. Add the salt, pepper, and Parmesan cheese.

For the fajitas, heat the butter in a cast iron skillet over medium-high heat. Add the onion and cook for 6 minutes or until lightly browned, stirring occasionally.

While the onion is cooking, cook all the vegetables except the mushrooms in the lemon juice with 2 tablespoons of the pesto in a skillet over medium-high heat. When they are almost cooked, add the mushrooms and cook for 1-2 additional minutes.

Transfer the vegetables to the skillet with the onions.

To serve the vegetable fajitas like Chili's does, spoon the vegetable fajita filling onto warmed flour tortillas. Serve with the pico de gallo and any desired toppings such as guacamole, sour cream, shredded cheese, and salsa.