Mexican Veggies with Queso

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)

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.