Ingredients
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1 tablespoon vegetable oil
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½ cup chopped red onion
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2 cloves garlic, minced
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2 zucchini, thinly sliced
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1 yellow squash, thinly sliced
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1 chayote squash, thinly sliced
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1 cup peeled, chopped jicama
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2 tomatoes, chopped
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1 teaspoon chili powder
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½ teaspoon ground cumin
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1 pinch cayenne pepper
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salt and pepper to taste
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1 cup shredded queso asadero (white Mexican cheese)
Directions
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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.
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Remove from heat and stir in the shredded cheese. Serve immediately.
Nutrition Facts (per serving)
| 203 | Calories |
| 12g | Fat |
| 17g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 203 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 6g | 29% |
| Cholesterol 30mg | 10% |
| Sodium 209mg | 9% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 6g | 21% |
| Total Sugars 6g | |
| Protein 10g | 19% |
| Vitamin C 42mg | 46% |
| Calcium 242mg | 19% |
| Iron 2mg | 9% |
| Potassium 698mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
