Yield: 6 Servings
|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.