Recipe by 16Paws
This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).
Top Review by Sarah&Hannan
At first I didn't care for this recipe, but when I tried it again the next day as a left over I thought it was really great! A nice, healthy Mexican side dish that my husband and I both really enjoyed. We did add the jalapeno and did everyhting else exactly as stated in the recipe. It's fairly likely that I'll make this again. Thanks!
- 2 tablespoons vegetable oil
- 1 1⁄2-2 lbs crookneck yellow squash or 1 1⁄2-2 lbs pattypan squash, chopped into 2 inch chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno, chopped (optional)
- 1 (14 1/2 ounce) candiced tomatoes, undrained (or equivalent of fresh)
- 1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
- 1 teaspoon chili powder
- salt and pepper
- 1 cup shredded cheddar cheese (may use pepper jack or monterey jack)
Directions See How It's Made
- Heat oil in large lidded skillet.
- Add squash, onion and garlic and saute until tender crisp.
- Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
- Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
- Uncover pan, sprinkle cheese on top. Serve after cheese melts.
- This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.