Calabacitas
Serves 6
¼ c butter
½ c chopped onions
1 garlic clove, minced
6 c cubed zucchini and yellow squash (total between them)
1 red bell pepper cored, seeded, and diced
½ c Anaheim chilies, roasted, cored, seeded, peeled, and diced
1 c corn kernels
1 tsp Southwestern Seasonings
1 c crumbled queso fresco or shredded Montery Jack cheese
In a large skillet, melt the butter over medium heat; add the onion and garlic and sauté, 2 min. Add the zucchini &/or squash and bell pepper and cook another 2 min. Stir in the chilies, corn and seasonings; cover lower heat and simmer until the squash is tender, about 5 min. Uncover, sprinkle with the cheese and cook, stirring until cheese is melted and serve immediately.
