• 4servings
  • 13minutes
  • 203calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1/2 cup chopped red onion

  3. 2 cloves garlic, minced

  4. 2 zucchini, thinly sliced

  5. 1 yellow squash, thinly sliced

  6. 1 chayote squash, thinly sliced

  7. 1 cup peeled, chopped jicama

  8. 2 tomatoes, chopped

  9. 1 teaspoon chili powder

  10. 1/2 teaspoon ground cumin

  11. 1 pinch cayenne pepper

  12. salt and pepper to taste

  13. 1 cup shredded queso asadero (white Mexican cheese)

Instructions Jump to Ingredients ↑

  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.


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