| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 1/2 |
c |
Chopped red onion |
| 2 |
|
Cloves garlic; minced |
| 4 |
c |
Baby summer squash; rinsed & patted dry |
| 2 |
lg |
Red-ripe tomatoes; peeled; cut in wedges |
| 4 |
|
Hot green chiles; parched, peeled; seeded, chopped |
| 2 |
tb |
Caribe (crushed N. New Mexico hot red chile) |
| 1 |
ts |
Salt (or to taste) |
| 1/4 |
ts |
Ground Mexican oregano |
| 1/4 |
ts |
Ground cumin |
| 3/4 |
c |
Grated Monterey Jack |
| 3/4 |
c |
Grated Cheddar |
INSTRUCTIONS
Try this in the summer when you can find the teensy, tiny finger-size
summer squash, still with blossoms attached (yellow crookneck or zucchini).
Melt butter in a large, heavy skillet, then add onion & garlic. Cook until
lightly tinged with brown. Add squash & tomatoes; stir-fry rapidly,
sprinkling with chiles, caribe, salt, oregano & cumin. Cook just until
squash are tender-crisp to bite & brighter in color. Sprinkle with cheeses;
turn off heat, cover pan & let cheeses melt. Then serve immediately. Makes
4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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