Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •½ 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
- •½ teaspoon ground cumin
- •1 pinch cayenne pepper
- •salt and pepper to taste
- •1 cup shredded queso asadero (white Mexican cheese)
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. 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.
Nutritional Facts
Per 4 servings
- Calories: 203
- Carbohydrate: 17g
- Fat: 12g
- Fiber: 6g
- Protein: 10g
- Sugar: 6g
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