Mexican Veggies with Queso
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.
INGRIDIENT
DIRECTION
Step: 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.
Step: 2
Remove from heat and stir in the shredded cheese. Serve immediately.
NUTRITION FACT
Per Serving: 203 calories; protein 9.7g; carbohydrates 16.6g; fat 12.1g; cholesterol 29.7mg; sodium 209.4mg.
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A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .
