Reviewed: Apr. 22, 2012

Very good and easy

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Reviewer:

Michelle

Reviewed: Apr. 2, 2012

My wife nor I liked this dish. I followed the recipe exactly but I did not like the flavor.

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Reviewer:

CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

Reviewed: Mar. 27, 2012

delicious and spicy. good dish for semana santa.

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dante delizo

Reviewed: Aug. 20, 2011

I was able to find all of the ingredients including the queso asadero. My only change is that I got this "brilliant" idea to make it a little less fattening. Instead of using a cup of cheese, my idea was to just melt a little and then drizzle it over the finished dish. Problem is that it had been a long time since I had bought this kind of cheese and I had forgotten how thick is stays after melted. All I had to thin it out was half n half. So much for less fattening..ha ha. Next time I will use the entire cup of cheese and make as written. We enjoyed this very much. The jicama did stay a bit crunchy as others mentioned but we liked it that way. Almost forgot, my tomatos had gone bad without me knowing it so I substituted with some red bell pepper. This is a great side to go with Mexican meals. Thanks for sharing Linda!

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Nov. 22, 2010

I didn't have jicama or chayote on hand, so I used quartered brussel sprouts which I sauted about 15 min prior to adding the squash. Delicious!

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Reviewer:

Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jun. 3, 2010

No one went crazy over this. I couldnt get the jicama cooked. I would suggest cutting into very small pieces and cooking them first. The squash and zucchini were very mushy by the time I was finished cooking and the jicama still was too hard. Or leave the jicama out all together. I dont like very spicy things and I still thought this didnt have enough flavor. We also used this to fill tortillas which was a good suggestion by another reviewer. You could make this a good dish with additional seasoning and no jicama.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

Reviewed: May 17, 2010

I really liked the veggies. Lots of flavor. As I started cooking looked like too much seasoning, but tasted really good. My husband is not a big squash fan so he thought they were only ok....does make al ot of veggies...

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Reviewer:

jacque

Reviewed: May 13, 2010

This was given to me by the creator today while I was looking for a side dish! this is really yummy!!!!!

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Reviewer:

crystalsmith722

Cooking Level: Expert

Home Town: Parkersburg, West Virginia, USA

Living In: Eglin Afb, Florida, USA

Reviewed: May 12, 2010

Absolutely wonderful!! I forgot to buy the jicama and added extra Zucchini instead. We loved this!

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Reviewer:

Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

Reviewed: May 6, 2010

Absolutely delicious! We loved this dish! I had to leave out the jicama only because my market was all out, and I also couldn't find the cheese, but only had a day to try and find it, so I used velveeta. The seasonings are right on in this dish, not one overpowers the other, they blend perfectly. I can't wait to make this in the summer with zucchini and tomatoes from my garden. Next time I make this (which will be soon), I'm wrapping this mix up in a big burrito sized tortilla and making a meal out of this! Thanks Linda for sharing this recipe, we really enjoyed it :)

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