Best 2 Mexican Veggies With Queso Recipes

**Indulge in a Culinary Symphony of Mexican Veggies with Queso: A Journey Through Authentic Flavors**

Embark on a tantalizing culinary adventure with our exquisite selection of Mexican veggie dishes, each brimming with vibrant flavors and textures. From the zesty kick of Sizzling Fajita Veggies to the creamy embrace of Queso Fundido with Poblano Peppers, our recipes are a symphony of authentic Mexican flavors. Dive into the smoky depths of Grilled Mexican Street Corn, where charred corn meets a tantalizing blend of spices. Delight in the harmonious union of Roasted Poblano Chiles and Queso Fresco, where roasted poblanos release their earthy essence into a creamy embrace. Satisfy your cravings with our hearty Mexican Stuffed Bell Peppers, a medley of sautéed vegetables enveloped in a savory tomato sauce and nestled within colorful bell peppers. As a grand finale, indulge in the classic Queso Blanco Dip, a creamy and irresistible dip that's perfect for any occasion. With our diverse collection of Mexican veggie recipes, you'll embark on a culinary journey that celebrates the vibrant spirit of Mexican cuisine.

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

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE

Calabacitas Con Queso - Zucchini with Cheese image

Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.

Provided by Jyn

Categories Side Dish Vegetables Squash Zucchini

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds zucchini, cut into bite sized pieces
1 (15.25 ounce) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon vegetable oil
2 teaspoons white sugar
1 ½ pounds Monterey Jack cheese, cubed

Steps:

In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g

Tips:

Prepare vegetables in advance: To save time, chop and measure the vegetables before starting to cook. If you're using frozen vegetables, thaw them before cooking.
Use a large skillet: This will give the vegetables plenty of room to cook evenly. A 12-inch skillet is a good size.
Cook the vegetables over medium-high heat: This will help them cook quickly and evenly. Stir the vegetables frequently to prevent them from burning.
Add the spices and salsa: Once the vegetables are cooked, add the chili powder, cumin, and salsa. Stir to combine and cook for an additional minute or two, or until the spices are fragrant.
Top with cheese and cilantro: Once the spices are cooked, remove the skillet from the heat and top with the cheese and cilantro. Stir to combine and serve immediately.

Conclusion:

This Mexican Veggie with Queso recipe is incredibly easy to prepare. It's not only packed with flavors; it's also vibrant and colorful. Additionally, this recipe offers flexibility in choosing vegetables. So, feel free to select your favorites to create a customized veggie dish. Serve this dish as an appetizer, a side dish, or a main course. It pairs perfectly with tortillas, chips, rice, or quinoa. For an added touch of spice, serve with a dollop of sour cream or guacamole. Try out this recipe, and let us know how it turns out in the comments below. Happy cooking!