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.
Preparation Time
15 mins
Cooking Time
13 mins
Total Time
28 mins
Calories
203 Calories
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.
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
½ teaspoon ground cumin
1 pinch cayenne pepper
½ cup chopped red onion
2 zucchini, thinly sliced
1 cup peeled, chopped jicama
1 cup shredded queso asadero (white Mexican cheese)
