Mexican Veggies With Queso - cooking recipe

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)
Preparation
    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.

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