Rinse the peppers, remove the seeds and cut into strips.
Remove the skin from the carrots and cut into thin slices. Rinse the zucchini, remove the stem ends and cut the zucchini into fine slices to match the carrot.
Drain the vegetable corn in a sieve. Rinse the chili peppers, cut them open already long, remove the seeds and finely dice them. Peel and finely dice the onion and garlic.
In a wide frying pan, heat the vegetable oil and sauté the diced onion, garlic and chili. Add the prepared vegetables and the jalapeno slices one by one and sauté.
Season the vegetables with cumin, salt, pepper and mace, add the herb butter and stir. Cut the chester cheese into small cubes.
Put the cheese on the vegetables and cover the frying pan with a lid. Reduce the heat a little bit. As soon as the cheese has melted, bring the vegetables to the table in the frying pan.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!