Mexican Veggies with Queso

Mexican Veggies with Queso

20
Linda T 144

"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."
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Ingredients

28 m servings 203 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

20
  1. 28 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 fi...

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.

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...

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

This will be a great side dish for any mexican main entree. I had just some zucchinis, yellow squashs and tomatoes in my fridge. And I looked up on this site, a vegetable side dish using these 3...

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!

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.......

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 fi...