Mexican Veggies With Queso

Ingredients

• Servings: 4
• 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)

Recipe

Preparation Time: 15 mins Cook Time: 13 mins Ready Time: 28 mins


• 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.
• remove from heat and stir in the shredded cheese. serve immediately.