| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Vegetable |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped green New Mexican chile; roasted, peeled, stems removed |
| 3 |
|
Zucchini; cubed |
| 1/2 |
c |
Chopped onion |
| 4 |
tb |
Butter |
| 2 |
c |
Whole kernel corn |
| 1 |
c |
Milk |
| 1/2 |
c |
Grated Monterey Jack cheese |
INSTRUCTIONS
This recipe combines two other Native American crops, squash and corn, with
chile. One of the most popular dishes in New Mexico, it is also so
colorful that it goes well with a variety of foods.
Saute the squash and onion in the butter until the squash is tender. Add
the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to
blend the flavors. Add the cheese and heat until the cheese is melted.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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