Prep 10 mins
Cook 25 mins
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).
- 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)
- 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.
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!
This was really easy to prepare and tastes great. I used a can of Rotel tomatoes (Wal Mart brand) and added 1/2 teaspoon of cumin. I also used extra sharp white cheddar. I think I may try this with zuchini (sp?) next time. Thanks for posting a great recipe.
great recipe something different to do with that darned squash lol