Mexican Veggies with Queso |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon vegetable oil |
1/2 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 |
1/2 teaspoon ground cumin |
1 pinch cayenne pepper |
salt and pepper to taste |
1 cup shredded queso asadero (white mexican cheese) |
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.
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