I was very excited to make this Cheesy Stir-Fry that I found in the trusty old recipe box. We take part in a local Community Supported Agriculture (CSA) program which usually includes most of these ingredients, and I’m always looking for new ways to use those awesome local veggies. So if you come to my house for dinner this summer, there is a good chance you will see some cheesy stir-fry on your plate. Consider yourself warned.
My husband, Paul, isn’t always adventurous with his food. I knew sneaking cornflakes and cheese into his stir-fry wasn’t going to be as simple as the kale that I can sneak into his salads. So when he was at a work function one night, I made this Cheesy Stir-Fry for my brother and me. You may recall that my oldest brother is living with us for a few months – it’s a very “Full House” situation. Anyway, my brother and I both have extremely healthy appetites, and I thought this recipe looked like a great and mostly healthy meal.
Delicious and healthy this was. Filling it was not. We devoured this entire pan of cheesy stir-fry in minutes after fighting over the last scoop like brothers and sisters do. And then we got some Chick-fil-A for a main course. The moral of this story is that this is really a phenomenal side dish or appetizer. And now that I’ve taste-tested it, I can confirm that the stir-fried veggies and melted cheese combined with the crunch of the corn flakes is a match made in heaven! And now that I’ve finished dinner and the dishes, and the kids are in bed, I’m going to go binge watch Fuller House on Netflix. Please do not disturb.
This Cheesy Stir-Fry is such a delicious and easy side dish to accompany any meal! It is quick enough to throw together for a weeknight meal, but pretty enough for a fancy or holiday dinner. Your family or dinner guests will not be disappointed in this side dish!
- 1 small yellow onion, sliced
- 1 zucchini, cut into 1/4 inch thick rounds
- 2 medium carrots, cut very thin
- 1 large tomato, diced
- 1/4 c Cornflakes, crushed
- 1 clove garlic, minced
- 1 T olive oil
- 1/4 c shredded cheese original recipe calls for Swiss, I used Monterrey Jack
- to taste salt and pepper
In a large skillet, heat olive oil until hot. Add Garlic, onion, carrots and zucchini and cook until tender, about 4 minutes. Season with Salt and Pepper
Add tomato and cook additional 2 minutes
Add cornflakes and top with cheese. Cover and cook 2-3 minutes or until cheese has melted.