Mexican Veggies with Queso

[vegelady]

     Ingredients:


     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)



     Directions:


     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.