Mexican Veggies with Queso

Posted by Chef Natasha on 11th Oct 2011

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 and top with sour cream and salsa if desired. Good for birthday celebration or any simple parties when serving on “plastic plates” makes it more simple and yummy.


  • 1 tablespoon vegetable oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 2 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 chayote squash, thinly sliced
  • 1 cup peeled, chopped jicama
  • 2 tomatoes, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • salt and pepper to taste
  • 1 cup shredded queso asadero (white Mexican cheese)


  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.