“Sizzling Tex-Mex Skillet Snack: A Mouthwatering Delight for Your Fiesta”

Allergens

Dairy (cheese)

Ingredients

• 1 bell pepper (any color)
• 1 medium red onion
• 1 zucchini
• 1 yellow squash
• 4 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 8 ounces shredded cheese blend (cheddar, Monterey Jack, Colby)
• Optional: tortilla chips or warm tortillas for serving

Instructions

1. Dice the bell pepper, red onion, zucchini, and yellow squash into bite sized pieces. Mince the garlic.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced vegetables, minced garlic, chili powder, ground cumin, salt, and pepper to taste. Stir to coat the vegetables evenly with the spices. Cook for about 5 7 minutes, or until the vegetables are tender but still have a slight crunch.
4. Reduce heat to low and slowly add the shredded cheese, stirring continuously until fully melted and combined with the vegetable mixture.
5. Serve immediately on a platter alongside tortilla chips or warm tortillas.

Chef’s Insight

To create a beautiful presentation, use a variety of colors in your vegetables and choose a cheese blend that includes multiple shades of orange and yellow. This will make the dish more visually appealing.

Notes

Serve this dish hot for the best mouthfeel and flavor experience.