Mexican Veggies with Queso

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

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...


Ingredients

  • 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)

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