Use barbecue to tenderize and flavor chicken thighs, as suggested by Chungah Rhee of Damn Delicious.
| Prep Time: | 15 mins |
| Cook Time: | 13 mins |
| Total Time: | 28 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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)
Instructions
- 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 | 203 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 209 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
My grocery did not have chayote , but it worked fine without. We can’t have cow’s milk dairy so I substituted goat’s milk jack cheese. YUM!
Luv it. Tasted so good
Substituted chipotle chili powder for the chili powder and cayenne
I used this as a very helpful starting point. I cut up thick chunks of onion, zucchini, and red and orange and yellow bell peppers and tossed them in melted butter, Mexican seasoning from Whole Foods, and a little Trader Joe’s taco seasoning. I roasted them at 350 for about 30 minutes and they were a perfect accompaniment to tacos with Dee’s Roast Pork for Tacos (from Allrecipes).
It needed to have a greater variety of flavors and spices.
Very good. I used vegies I had on hand: zucchini, carrots, and broccoli. I cooked the vegies for 10 minutes. I added the fresh tomatoes just before adding cheddar cheese. Will most definitely make again!
I changed some of the vegetables but did most of what the recipe said to do. I had a chayote, zucchini and tomatoes that needed to be cooked then added cauliflower, fresh corn, thinly sliced 1/4 C. yellow bell pepper and about 1 tsp. of fresh jalapeno pepper. I didn’t have jicama on hand and used cheddar instead of mexican cheese. To finish I added about two TBSP of half and half to make it creamier and served it over white rice. I love it and so did my guests. Nice kick but not too hot.
Very good and easy
My wife nor I liked this dish. I followed the recipe exactly but I did not like the flavor.
delicious and spicy. good dish for semana santa.
I was able to find all of the ingredients including the queso asadero. My only change is that I got this “brilliant” idea to make it a little less fattening. Instead of using a cup of cheese, my idea was to just melt a little and then drizzle it over the finished dish. Problem is that it had been a long time since I had bought this kind of cheese and I had forgotten how thick is stays after melted. All I had to thin it out was half n half. So much for less fattening..ha ha. Next time I will use the entire cup of cheese and make as written. We enjoyed this very much. The jicama did stay a bit crunchy as others mentioned but we liked it that way. Almost forgot, my tomatos had gone bad without me knowing it so I substituted with some red bell pepper. This is a great side to go with Mexican meals. Thanks for sharing Linda!
I didn’t have jicama or chayote on hand, so I used quartered brussel sprouts which I sauted about 15 min prior to adding the squash. Delicious!
No one went crazy over this. I couldnt get the jicama cooked. I would suggest cutting into very small pieces and cooking them first. The squash and zucchini were very mushy by the time I was finished cooking and the jicama still was too hard. Or leave the jicama out all together. I dont like very spicy things and I still thought this didnt have enough flavor. We also used this to fill tortillas which was a good suggestion by another reviewer. You could make this a good dish with additional seasoning and no jicama.
I really liked the veggies. Lots of flavor. As I started cooking looked like too much seasoning, but tasted really good. My husband is not a big squash fan so he thought they were only ok….does make al ot of veggies…
This was given to me by the creator today while I was looking for a side dish! this is really yummy!!!!!
Absolutely wonderful!! I forgot to buy the jicama and added extra Zucchini instead. We loved this!
Absolutely delicious! We loved this dish! I had to leave out the jicama only because my market was all out, and I also couldn’t find the cheese, but only had a day to try and find it, so I used velveeta. The seasonings are right on in this dish, not one overpowers the other, they blend perfectly. I can’t wait to make this in the summer with zucchini and tomatoes from my garden. Next time I make this (which will be soon), I’m wrapping this mix up in a big burrito sized tortilla and making a meal out of this! Thanks Linda for sharing this recipe, we really enjoyed it 🙂
It needs something else. Some sort of seasoning, I mean.
I roasted my vegetables instead, drizzled with a bit of olive oil for about 20 min., delicious. Hardo to find the queso asadero, but I used another mexican cheese, and it was delicious.
This will be a great side dish for any mexican main entree. I had just some zucchinis, yellow squashs and tomatoes in my fridge. And I looked up on this site, a vegetable side dish using these 3 veggies. This one sounded good since I needed some vegetables to go with a mexican casserole. I gave it a try, using just what I had in my fridge , plus onions and garlic Also added some cilantro). I did not have the cheese it called for either. But it still came out delicious. Thanks you so much for this good recipe.
Great flavor. Super easy.