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; 130 grams peeled, chopped jicama; 237 milliliters shredded queso asadero (white Mexican cheese); 80 grams 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

The recipe Mexican Veggies with Queso can be made in around 28 minutes. This gluten free, dairy free, and whole 30 recipe serves 4. This side dish has 260 calories, 10g of protein, and 17g of fat per serving. Head to the store and pick up squash, vegetable oil, salt and pepper, and a few other things to make it today. This recipe is typical of Mexican cuisine. If you like this recipe, take a look at these similar recipes: Mexican Queso Dip, Mexican Queso Dip Supreme, and Mexican Burgers with Queso Blanco.

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 130grams

peeled, chopped jicama 237milliliters

shredded queso asadero (white Mexican cheese)80grams

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 great choices 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. The Cigar Zin Old Vine Zinfandel with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Cigar Zin Old Vine Zinfandel

The 2011 Cigar Zin has notes of deep black fruit, a punch of spice and crushed black pepper on the nose. The rich, lush and well-structured wine is hearty with exotic fruit characteristics.Hand harvested at peak season to ensure quality and flavor, the fruit for Cigar Zin was sorted then fermented for 7 days. We prepared the wine in French (50%) and American (50%) oak barrels for 11 months.Blend: 90% Zinfandel, 5% Petite Sirah, 5% Syrah