Mexican Veggies With Queso

• 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.

vegetable oil, red onion, garlic, zucchini, yellow squash, chayote squash, jicama, tomatoes, chili powder, ground cumin, cayenne pepper, salt, queso asadero

Taken from www.allrecipes.com/recipe/204723/mexican-veggies-with-queso/ (may not work)