Mexican Veggies with Queso recipe

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Ingredients

1 tablespoon vegetable oil
½ cup chopped red onion
2 cloves garlic, minced
2 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 chayote squash, thinly sliced
1 cup peeled, chopped jicama
2 tomatoes, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1 pinch cayenne pepper
salt and pepper to taste
1 cup shredded queso asadero (white Mexican cheese)

Nutrition Info

202.6 calories
carbohydrate: 16.6 g
cholesterol: 29.7 mg
fat: 12.1 g
fiber: 5.9 g
protein: 9.7 g
saturatedFat: 5.7 g
servingSize: -
sodium: 209.4 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama, cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.

  2. Remove from heat and stir in the shredded cheese. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Delicious combo of fresh veggies, with spices and queso. You can add other veggies to this such as carrots and corn. Top with sour cream and salsa if desired.

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