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.

Mexican Veggies with Queso

vegetable oil

red onion

garlic,

zucchini, thinly sliced

yellow squash, thinly sliced

chayote squash, thinly sliced

jicama

tomatoes, chopped

chili powder

cumin

cayenne pepper

salt and pepper

queso asadero (white Mexican cheese)

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.


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


I just wanted to thank the submitter SO MUCH for this recipe because finally it is not a chore to eat vegetables.  I make this all the time to get my veggies in.  I usually add corn and cilantro because they go so well with this dish.  I also use whatever cheese I have on hand and the result is always good!

Yum! I made this as written except for cutting my veggies a little chunkier than called for because I like them barely cooked - and I also put the chopped tomatoes at the very end because I had a tomato-hater in the house. This was my first time eating hot jicama and I really liked it in this. Asedero cheese behaves similarly to an American processed cheese, so subbing with a processed Jack cheese would bring you close to the intentional flavor and texture of this dish if you are unable to get Asedero . Thanks for the recipe - delicious!

I roasted my vegetables instead, drizzled with a bit of olive oil for about 20 min., delicious.  Hardo to find the queso asadero, but I used another mexican cheese, and it was delicious.

I was able to find all of the ingredients including the queso asadero. My only change is that I got this "brilliant" idea to make it a little less fattening. Instead of using a cup of cheese, my idea was to just melt a little and then drizzle it over the finished dish. Problem is that it had been a long time since I had bought this kind of cheese and I had forgotten how thick is stays after melted. All I had to thin it out was half n half. So much for less fattening..ha ha. Next time I will use the entire cup of cheese and make as written. We enjoyed this very much. The jicama did stay a bit crunchy as others mentioned but we liked it that way. Almost forgot, my tomatos had gone bad without me knowing it so I substituted with some red bell pepper. This is a great side to go with Mexican meals. Thanks for sharing Linda!

This will be a great side dish for any mexican main entree. I had just some zucchinis, yellow squashs and tomatoes in my fridge. And I looked up on this site, a vegetable side dish using these 3 veggies. This one sounded good since I needed some vegetables to go with a mexican casserole. I gave it a try, using just what I had in my fridge , plus onions and garlic Also added some cilantro). I did not have the cheese it called for either. But it still came out delicious. Thanks you so much for this good recipe.

This was given to me by the creator today while I was looking for a side dish! this is really yummy!!!!!

I really liked the veggies.  Lots of flavor.  As I started cooking looked like too much seasoning, but tasted really good.  My husband is not a big squash fan so he thought they were only ok....does make al ot of veggies...

I didn't have jicama or chayote on hand, so I used quartered brussel sprouts which I sauted about 15 min prior to adding the squash.  Delicious!

No one went crazy over this. I couldnt get the jicama cooked. I would suggest cutting into very small pieces and cooking them first.  The squash and zucchini were very mushy by the time I was finished cooking and the jicama still was too hard. Or leave the jicama out all together. I dont like very spicy things and I still thought this didnt have enough flavor.  We also used this to fill tortillas which was a good suggestion by another reviewer. You could make this a good dish with additional seasoning and no jicama.

Absolutely delicious! We loved this dish! I had to leave out the jicama only because my market was all out, and I also couldn't find the cheese, but only had a day to try and find it, so I used velveeta. The seasonings are right on in this dish, not one overpowers the other, they blend perfectly. I can't wait to make this in the summer with  zucchini and tomatoes from my garden. Next time I make this (which will be soon), I'm wrapping this mix up in a big burrito sized tortilla and making a meal out of this! Thanks Linda for sharing this recipe, we really enjoyed it :)

We really enjoyed this.  The veggies are tender crisp and the flavors blend beautifully.  I was unable to find any white Mexican cheese, so I subbed goat cheese.  I will be making this again and trying different cheeses.  Thanks for sharing Linda.

Absolutely wonderful!!   I forgot to buy the jicama and added extra Zucchini instead.  We loved this!

It needs something else. Some sort of seasoning, I mean.

delicious and spicy.  good dish for semana santa.

Very good. I used vegies I had on hand: zucchini, carrots, and broccoli. I cooked the vegies for 10 minutes. I added the fresh tomatoes just before adding cheddar cheese. Will most definitely make again!

My wife nor I liked this dish. I followed the recipe exactly but I did not like the flavor.

I changed some of the vegetables but did most of what the recipe said to do.  I had a chayote, zucchini and tomatoes that needed to be cooked then added cauliflower, fresh corn, thinly sliced 1/4 C. yellow bell pepper and about 1 tsp. of fresh jalapeno pepper.  I didn't have jicama on hand and used cheddar instead of mexican cheese.  To finish I added about two TBSP of half and half to make it creamier and served it over white rice.  I love it and so did my guests.  Nice kick but not too hot.

Substituted chipotle chili powder for the chili powder and cayenne

I used this as a very helpful starting point. I cut up thick chunks of onion, zucchini, and red and orange and yellow bell peppers and tossed them in melted butter, Mexican seasoning from Whole Foods, and a little Trader Joe's taco seasoning. I roasted them at 350 for about 30 minutes and they were a perfect accompaniment to tacos with Dee's Roast Pork for Tacos (from Allrecipes).

It needed to have a greater variety of flavors and spices.

My grocery did not have chayote , but it worked fine without. We can't have cow's milk dairy so I substituted goat's milk jack cheese. YUM!

mexican veggies with queso

Prep Time: 15 minutes

Cook Time: 13 minutes

Total: 28 minutes

Servings: 4

Author : Linda T

Ingredients

Instructions

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