Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter; OR cooking spray |
| ½ cup | Chopped onion |
| 1 | Garlic clove; minced |
| 6 cups | Cubed green summer squash and/or yellow summer squash |
| 1 | Red bell pepper; cored, seeded and diced |
| ½ cup | Anaheim chili pepper; roasted, cored and seeded, peeled and diced |
| 1 cup | Corn kernels |
| 1 teaspoon | Pico de gallo; preferably, don enrique pico de gallo |
| Fresh ground black pepper; to taste | |
| 1 cup | Lowfat shredded monterey jack cheese; OR queso fresco, crumbled |
Soften onion with garlic over medium heat in a sprayed skillet. Or, if using butter, melt it over medium heat in a large skillet then add the onion and garlic, and saute for 2 minutes.
Add the squash and bell pepper and cook another 2 minutes. Stir in the chiles, corn and seasonings. Cover, lower the heat, and simmer until the squash is tender, about 3-5 minutes. Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately.
Notes: Information and recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994. Recipes featured at Melissa's Specialty foods Sept 1998: number of servings not listed; pat's guesses.
Recipe by: Southwest the beautiful cookbook Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 02, 1998, converted by MM_Buster v2.0l.