Mexican Veggies with Queso

Fresh summer vegetables are cooked with spices and finished with Mexican cheese. Top with sour cream and salsa if desired.

• Preparation Time: 15 mins
• Cooking Time: 13 mins
• Total Time: 28 mins
• Calories: 203 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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