Best 3 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.
MEXICAN ROASTED VEGETABLES
These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 9
Steps:
- Chop vegetables and place on a large baking sheet in a single layer.
- Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
- Bake at 425˚F for 15-20 minutes or until vegetables are tender.
- Remove from oven and squeeze lime juice over top. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 63 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 3 g, Sugar 5 g
MEXICAN VEGGIES
Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
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!
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