Flat Top Spiced Vegetable Fajitas

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.

  Ingredients

  • 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

• 3

  Add the corn and toss to combine. Cook until the corn just begins to brown, another 1 to 2 minutes.

  Ingredients

  • 1 1/2 Cup fresh or frozen corn kernels

• 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.

  Ingredients

  • 8  flour or corn tortillas (5 to 6 inches across)

• 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!

  Ingredients

  •  fresh chopped cilantro, for serving

  •  Queso fresco, for serving (optional)

  •  lime wedges, for serving