Traditional sautéed dish, of New Mexican origin, consisting of yellow squash, zucchini, onions, chiles, and corn.
Serves 4 - 5
Ingredients:
- 1/2 cup chopped white onion
- 2 cloves garlic, finely chopped
- 1 (14.5 oz) can diced tomatoes
- 4 chopped zucchini (about 3 cups.)
- 1 cup corn ( frozen or can)
- 4 oz. can green diced chiles
- 1 jalapeño, sliced
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt, or to taste
- 1 tablespoon olive oil
- 1/2 cup vegetable broth
- 1/2 cup Mexican blend cheese, shredded or ( vegan cheese)
Directions:
- Place the olive oil in a large skillet over medium-high heat. Add onion and garlic.
- Saute for 6-7 minutes. Stir in tomatoes. Stir well.
- Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
- Lower the heat to low/medium and let it simmer until zucchini is tender. Add cheese and cook 5 minutes more.
