Mexican Veggies With Queso is a vibrant and flavorful dish that combines roasted vegetables with a creamy, cheesy sauce for the ultimate side dish or appetizer. This dish brings together the earthy flavors of peppers, onions, and zucchini, all seasoned with classic Mexican spices, and topped with rich, melty queso. It’s a delightful blend of textures and tastes that’s perfect for any gathering or as a fun weeknight treat. Serve it with tortilla chips or as a complement to your favorite Mexican meals.
Ingredients:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, diced
- 1 small red onion, sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 cup queso blanco (Mexican cheese dip)
- Fresh cilantro for garnish
- Tortilla chips for serving (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, heat the queso blanco in a small saucepan over low heat until it’s warm and smooth, stirring occasionally.
- Once the vegetables are done, transfer them to a serving platter and drizzle generously with the warm queso.
- Garnish with fresh cilantro and serve immediately with tortilla chips if desired.
Enjoy this cheesy, veggie-packed dish!
