| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter; OR cooking spray |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Garlic clove; minced |
| 6 |
c |
Cubed green summer squash and/or yellow summer squash |
| 1 |
|
Red bell pepper; cored, seeded and diced |
| 1/2 |
c |
Anaheim chili pepper; roasted, cored and seeded, peeled and diced |
| 1 |
c |
Corn kernels |
| 1 |
ts |
Pico de gallo; preferably, don enrique pico de gallo |
|
|
Fresh ground black pepper; to taste |
| 1 |
c |
Lowfat shredded monterey jack cheese; OR queso fresco, crumbled |
INSTRUCTIONS
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 http://www.melissas.com 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@earthlink.net> on Sep 02,
1998, converted by MM_Buster v2.0l.
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