3 tablespoons butter or margarine
2 tablespoons mustard seeds
2 tablespoons rosemary seeds
2 teaspoons minced onion
2 teaspoons basil
2 tablespoons crushed red pepper
2 tablespoons chopped green bell pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon paprika
1 teaspoon dried basil
1 cup chopped onions
2 tablespoons prepared Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons dried basil
1 cup chopped green chile peppers
2 cups shredded mozzarella cheese
Microwave butter, mustard seeds, rosemary and onion in large skillet over medium heat. Cook, stirring constantly, until butter is melted, about 5 minutes. Stir in salt, pepper, onion, garlic and olive oil. Continue stirring, until mixture boils slightly. Cool slightly; stir in onion, garlic and olive oil.
When mixture is no longer thickened, add bell peppers and sage in medium skillet. Saute, stirring constantly, for 3 to 4 minutes or until pepper is tender. Add parsley and basil to skillet; cook, stirring, over medium heat, until parsley is slightly wilted. Place cheese in resealable plastic bag; shake to coat. All but 1/2 cup of hand-me-down fajitas have been eaten.