Rating: 4.5 stars 4.3
33 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
13 mins
total:
28 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove from heat and stir in the shredded cheese. Serve immediately.

Nutrition Facts

203 calories; protein 9.7g; carbohydrates 16.6g; fat 12.1g; cholesterol 29.7mg; sodium 209.4mg. Full Nutrition
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