Best 2 Mexican Veggies With Queso Recipes

Mexican veggies with queso is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. The combination of fresh vegetables and creamy queso cheese creates a flavorful and satisfying dish that is sure to please everyone. This article will provide you with a guide to help you find the best recipe for Mexican veggies with queso. We will discuss the different types of vegetables and cheeses that you can use, as well as some tips for cooking the dish to perfection. Whether you are a seasoned cook or a beginner, you will be able to find a recipe that suits your needs and helps you create a delicious and memorable Mexican veggie dish.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN VEGGIES WITH QUESO

Mexican Veggies with Queso image

Delicious combo of fresh veggies, with spices and queso. You can add other veggies to this such as carrots and corn. Top with sour cream and salsa if desired.

Provided by Linda T

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 28m

Yield 4

Number Of Ingredients 13

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 16.6 g, Cholesterol 29.7 mg, Fat 12.1 g, Fiber 5.9 g, Protein 9.7 g, SaturatedFat 5.7 g, Sodium 209.4 mg, Sugar 5.7 g

MEXICAN QUESO-FRESCO CALABACITAS

Mexican Queso-Fresco Calabacitas image

A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.

Provided by PalatablePastime

Categories Cheese

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon cooking oil or 1 tablespoon lard
1 large onion, chopped
4 -6 garlic cloves, minced
4 small zucchini, diced
1 cup frozen corn, thawed
1 ripe tomatoes, chopped
1 -2 poblano chile, seeded and diced
1/2 teaspoon salt
1 1/2 cups queso fresco or 1 1/2 cups cheddar cheese, shredded

Steps:

Heat oil or lard in skillet and cook onions until tender.
Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
Preheat oven to 350°F.
In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
Cover with shredded cheese.
Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.

Tips:

Use a variety of vegetables to create a colorful and flavorful dish.
Cut the vegetables into uniform pieces so that they cook evenly.
Season the vegetables with salt, pepper, and chili powder before roasting.
Roast the vegetables at a high temperature so that they caramelize and develop a slightly smoky flavor.
Make the queso dip while the vegetables are roasting.
Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or queso Oaxaca.
Add some spices and herbs to the queso dip to give it a flavorful kick.
Serve the roasted vegetables with the queso dip immediately.

Conclusion:

This recipe for Mexican veggies with queso is a delicious and easy way to enjoy your favorite vegetables. The roasted vegetables are flavorful and slightly smoky, while the queso dip is creamy and cheesy. This dish is perfect for a party or potluck, or as a simple weeknight meal.