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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A wonderful Mexican side-dish that I'd never heard of until I moved to Southern Arizona. I created this recipe to mimic what the Mexican-American gals at work have brought in for Potlucks. Ingredients:
2 tablespoons olive oil |
1 large onion, sliced thin |
4 garlic cloves, minced |
2 sweet bell peppers, sliced thin (red, orange or yellow) |
2 cups frozen corn kernels |
1 (4 ounce) can diced green chilies |
1/2 fresh jalapeno pepper, seeded & finely diced (optional) |
4 -6 medium squash, quartered lengthwise & thinly sliced (summer squash, zucchini or mexican squash) |
3 -4 large tomatoes, chopped (or 28oz can diced tomatoes, undrained) |
1 cup water (hold if using canned tomatoes) |
1 teaspoon salt (or to taste) |
1 teaspoon ground black pepper (or to taste) |
1 pinch red pepper flakes |
2 cups shredded cheese (colby-jack, mexican mix, taco mix) |
Directions:
1. In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.
2. Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
3. Add squash, tomatoes & water. Bring to boil, then turn heat down.
4. Cook until all veggies tender, at least 15 minutes, stirring occasionally.
5. Add a little more water if needed, so slightly soupy.
6. Add salt, pepper and red pepper flakes to taste.
7. Remove from heat. Stir in cheese.
8. Adjust seasonings as needed. Serve with warm tortillas.
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