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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 13 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
yellow squash	1		sliced	24.13	4.9276	1.2827	0.3429
chayote squash	1		sliced	-	-	-	-
jicama	1	cup	peeled chopped	45.6	10.584000000000001	0.8640000000000001	0.10800000000000001
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt pepper	to taste			-	-	-	-
queso asadero mexican cheese	1	cup	shredded	469.92	3.7884	29.831999999999997	37.3032

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.