Prep 15 mins
Cook 20 mins
A vegetable melange influenced by Pueblo cuisine, this simple dish makes an awesome breakfast, served with fried green tomatoes and corn muffins. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day). Enjoy!
- 1 tablespoon olive oil
- 1 cup yellow onion, minced (or white, red, or green)
- 1 cup anaheim chili, minced (or use poblano chiles)
- 1⁄2 teaspoon salt (or more to taste)
- 1 -2 teaspoon chili powder (optional)
- 2 cups zucchini, diced
- 2 cups whole kernel corn (cut from 2 ears, or defrosted frozen corn)
- 2 teaspoons garlic, minced
- 3⁄4 cup cooked pinto beans (half a 15 oz. can-optional)
- grated monterey jack cheese or cheddar cheese
- fresh ground black pepper
- lime wedge
- Place a medium skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
- When hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
- Add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Make sure not to overcook the zucchini. Remove the pan from the heat.
- Sprinkle in the grated cheese to taste and stir to distribute it as it melts. Add black pepper and more salt, if needed to taste.
- Serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. Enjoy!
- You can make this up to several days ahead. Store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a covered dish in a 300*F. oven.
- Anaheim and poblano chiles are moderately hot. For a milder flavor, remove and discard the seeds. Wash your hands after handling these or any hot peppers. You can also substitute canned green chiles.
- Fresh corn, shaved right off the cob, is perfect. But defrosted frozen corn is fine too.
Absolutely delicious! Definitely eat it with corn muffins... the tastes are just amazing together. Everyone from my husband down to my 18 month-old LOVED it. Can't wait til I have some green tomatoes to fry with it. Yum!
This is a fantastic mix! The flavors were wonderful. I included the chili powder and pinto beans and used a 4 cheese Mexican-style blend. I served hot for brunch with warm corn tortillas and eggs. Really filling and enjoyable! Thanks for sharing! Made in memory of Sharon's DH.
We had these for supper in tortillas and topped with salsa and (reduced fat) cheese with tortilla chips! I love this mixture -- yummy and healthy -- what more can you ask! Thanks for sharing!