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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.
Ingredients
- 1 tablespoon vegetable oil
- ½ 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
- ½ teaspoon ground cumin
- 1 pinch cayenne pepper
- salt and pepper to taste
- 1 cup shredded queso asadero (white Mexican cheese)
Directions
Step 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.
Step 2
Remove from heat and stir in the shredded cheese. Serve immediately.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 203 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat6g | 29% |
| Cholesterol30mg | 10% |
| Sodium209mg | 9% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber6g | 21% |
| Total Sugars6g | |
| Protein10g | |
| Vitamin C42mg | 208% |
| Calcium242mg | 19% |
| Iron2mg | 9% |
| Potassium698mg | 15% |
*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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source by allrecipe
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