(about 4 medium) zucchini; trimmed and cut into 1/4" cubes
Salt to taste
2
Chiles Poblanos; charred, peeled & cut into strips
1/3
c
Grated Muenster cheese
INSTRUCTIONS
OPTIONAL
Date: Wed, 13 Mar 1996 08:43:35 -0600
From: Judy Howle <howle@EbiCom.net>
RECIPES USING ANCHO CHILES (by Diana Kennedy) Heat oil in skillet. Add the
onion and garlic and fry gently without browning for about 1 minute. Add
the tomatoes and fresh chiles and cook over fairly high heat to reduce the
sauce-about 5 minutes. Add the zucchini and salt to taste, cover the pan
and cook for 5 minutes. Remove cover and cook over fairly high heat,
stirring and scraping the bottom of the pan from time to time to prevent
sticking, until juice has been absorbed and the zucchini is well seasoned,
about 5 minutes. Serve alone as a vegetable course or as follows: Add 2
CHILES POBLANOS, charred, peeled, and cut into strips. Sprinkle with 1/3
cup grated Muenster cheese
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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