Yield: 4 Servings
|1½ pounds||Zucchini, unpeeled -- cut in|
|¼ \N||\" cubes|
|\N \N||Salt and pepper|
|2 tablespoons||Vegetable oil|
|1 large||Garlic clove|
|1 cup||Finely chopped onion|
|¾ pounds||Chopped tomato|
|2 cups||Corn kernels|
|2 \N||Poblano peppers -- peeled|
|\N \N||And chopped|
|5 ounces||Evaporated milk|
|½ pounds||Shredded monterey jack|
Substitutions: ⅓ cup heavy cream for 5 ounces of canned evaporated milk; cheddar or colby for jack.
Approximations: 5 to 6 zucchini; 1 medium onion; 1 large or 2 small tomatoes; 10-ounce bag of corn, or 16-ounce can. It is not necessary to be so precise. It is a home cooking, seasonal cooking.
Place diced zucchini in medium saucepan with water, season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat until slightly tender but still crunchy, about 2 minutes.
Set aside without draining.
Heat oil in large skillet over high heat until hot but not quite smoking. Reduce heat slightly; add garlic and onion and cook, stirring, until onion is translucent, about 2 minutes. Stir in tomato and cook until liquid partly is evaporated, about 5 minutes. Stir in corn and poblanos and simmer 5 minutes.
Add undrained zucchinia and evaporated milk to corn-chili mixture and bring to a boil. Reduce heat to low, stir in diced or shredded cheese and cook until the cheese melts. Serve hot (from 4 to 6 people).
Recipe By : Zarela Martinez / Food from My Heart