READY IN 28 mins

Mexican Veggies with Queso

Read Reviews (19)

"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." — LindaT

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 13 mins
READY IN 28 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 30, 2009

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 because they go so well with this dish. I also use whatever cheese I have on hand and the result is always good!

—RALWATTAR

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Most Helpful Critical Review

Jun 04, 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.

—TN Monkeymomma

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25 Ratings

Sep 18, 2009

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 tomato-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!

—SunnyByrd

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Apr 26, 2010

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.

—trishthedish725

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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!

—Soup Loving Nicole

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Dec 10, 2009

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 veggies. This one sounded good since I needed some vegetables to go with a mexican casserole. I gave it a try, using just what I had in my fridge , plus onions and garlic Also added some cilantro). I did not have the cheese it called for either. But it still came out delicious. Thanks you so much for this good recipe.

—Casablancaise

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Nov 24, 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!

—Khristin

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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...

—jacque

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Nutrition

Calories
203 kcal
10%

Carbohydrates
16.6 g
5%

Cholesterol
30 mg
10%

Fat
12.1 g
19%

Fiber
5.9 g
23%

Protein
9.7 g
19%

Sodium
306 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Veggies with Queso

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 203
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 5.7g 29 %
Cholesterol 30mg 10 %
Sodium 306mg 12 %
Potassium 698mg 20 %
Total Carbohydrates 16.6g 5 %
Dietary Fiber 5.9g 23 %
Protein 9.7g 19 %
** Sugars 5.7g
Vitamin A 21 %
Vitamin C 69 %
Calcium 30 %
Iron 16 %
** Thiamin 16 %
Niacin 15 %
Vitamin B6 28 %
Magnesium 20 %
Folate 59 %

* 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.