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Mexican Veggies with Queso

Reviewed: Nov. 1, 2012
I changed some of the vegetables but did most of what the recipe said to do. I had a chayote, zucchini and tomatoes that needed to be cooked then added cauliflower, fresh corn, thinly sliced 1/4 C. yellow bell pepper and about 1 tsp. of fresh jalapeno pepper. I didn't have jicama on hand and used cheddar instead of mexican cheese. To finish I added about two TBSP of half and half to make it creamier and served it over white rice. I love it and so did my guests. Nice kick but not too hot.
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