Mexican Veggies with Queso19 Reviews
- Prep: 15 min
- Cook: 13 min
- Ready In: 28 min
“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.” - by LindaT
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 203 cal
- 12.1 g
- 16.6 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"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 becau..." See morese they go so well with this dish. I also use whatever cheese I have on hand and the result is always good!"
"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 a toma..." See moreto-hater in the house. This was my first time eating hot jicama and I really liked it in this. Asedero cheese behaves similarly to an American processed cheese, so subbing with a processed Jack cheese would bring you close to the intentional flavor and texture of this dish if you are unable to get Asedero . Thanks for the recipe - delicious!"
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