Mexican Veggies with Queso

Name: Mexican Veggies with Queso
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pinch cayenne pepper; 1 chayote squash, thinly sliced; 1 teaspoon chili powder; 2 cloves garlic, minced; 1 teaspoons ground cumin; 237 milliliters peeled, chopped jicama; 237 milliliters shredded queso asadero (white Mexican cheese); 118 milliliters chopped red onion; 4 servings salt and pepper to taste; 2 tomatoes, chopped; 1 Tbsp vegetable oil; 1 yellow squash, thinly sliced; 2 zucchini, thinly sliced

Mexican Veggies with Queso is a gluten free, dairy free, and whole 30 recipe with 4 servings. One serving contains 253 calories, 10g of protein, and 17g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up queso asadero, squash, salt and pepper, and a few other things to make it today. It works well as a rather inexpensive side dish. From preparation to the plate, this recipe takes approximately 28 minutes. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Vegetable Oil

Garlic

Onion

Equipment you will use

Frying Pan

Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes.

Ingredients you will need

Yellow Squash

Vegetable

Zucchini

Chayote

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.

Ingredients you will need

Ground Cayenne Pepper

Tomato

Jicama

Pepper

Cumin

Salt

Remove from heat and stir in the shredded cheese.

Ingredients you will need

Shredded Cheese

Serve immediately.

Equipment

Frying Pan

Ingredients

Servings:

1pinch

cayenne pepper 1

chayote squash, thinly sliced 1teaspoon

chili powder 2cloves

garlic, minced 1teaspoons

ground cumin 237milliliters

peeled, chopped jicama 237milliliters

shredded queso asadero (white Mexican cheese)118milliliters

chopped red onion 4servings

salt and pepper to taste 2

tomatoes, chopped 1Tbsp

vegetable oil 1

yellow squash, thinly sliced 2

zucchini, thinly sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.