Best Mexican Veggies With Queso Recipes

CALABACITAS CON QUESO RECIPE

Calabacitas Con Queso Recipe image

This Mexican calabacitas con queso recipe is perfect to serve as a meatless main along with warm tortillas, rice, and salsa. As a side for your favorite protein, or also used to make tacos, quesadillas, and tostadas!

Provided by Maricruz

Time 30m

Number Of Ingredients 13

Ingredients

1.1 lb Calabacitas or zucchini (cut into cubes or half-moons)
1 cup shredded Oaxaca cheese (or any other melty cheese)
1 medium onion (chopped)
2 medium tomatoes (diced)
1 -7oz can corn kernels (drained)
1 poblano pepper or green bell pepper (diced)
1 jalapeño pepper (chopped)
3 Tbsp olive oil
½ tsp ground cumin
2 garlic cloves (minced)
½ tsp ground pepper
1 cup low sodium vegetable stock (or water)
salt (to taste)

Steps:

Heat oil on a pan or cast iron skillet over medium heat.
Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
Add calabacitas squash and cook, stirring constantly for 3-4 minutes.
Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
Mix well and allow everything to cook for 3-4 minutes stirring constantly.
Add vegetable stock (or water), mix well and bring to a simmer.
Cover and cook stirring from time to time until all vegetables are tender.
Adjust with salt and pepper, add ⅔ of cheese and mix well.
Add the remaining cheese on top, cover the pan, and turn off the heat.
Allow resting for a couple of minutes or until cheese melts on top.
Serve as suggested in the recipe notes below.

Nutrition Facts : Calories 323 kcal, Carbohydrate 24 g, Protein 17 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 21 mg, Sodium 639 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

MEXICAN ROASTED VEGETABLES

Mexican Roasted Vegetables image

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

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
½ lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices)
½ lb zucchini squash (cut into 1/4 in slices)
1 green bell pepper (roughly diced)
1 tbsp olive oil
1 tbsp taco seasoning
1 tbsp fresh lime juice ((juice of 1/2 lime))

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

Mexican Veggies image

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

Ingredients

1 medium zucchini, diced
1/2 cup fresh or frozen corn
1/2 cup salsa or picante sauce

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