Mexican Veggies with Queso

Mexican Veggies with Queso

Linda Trem 125

"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."


28 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  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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  1. 27 Ratings


I just wanted to thank the submitter SO MUCH for this recipe because finally it is not a chore to eat vegetables. I make this all the time to get my veggies in. I usually add corn and cilantro...

Yum! I made this as written except for cutting my veggies a little chunkier than called for because I like them barely cooked - and I also put the chopped tomatoes at the very end because I had ...

I roasted my vegetables instead, drizzled with a bit of olive oil for about 20 min., delicious. Hardo to find the queso asadero, but I used another mexican cheese, and it was delicious.