Prep 30 mins
Cook 0 mins
This is a recipe my BF found on-line and features his favorite combination of vegetables. It's a really delicious Mexican recipe. Instead of a leaf of epazote we used a few sprinklings of dried, and we used canned Mexican peppers instead of the poblano. Also, add more cheese if you are inclined to do so.
- 3 poblano peppers or 3 new mexican anaheim chilies
- 1 tablespoon oil
- 1⁄2 medium onion, chopped
- 2 garlic cloves, minced
- 1 large tomatoes, chopped or 14 ounces canned tomatoes, drained and chopped
- 4 cups zucchini, chopped
- 1 tablespoon water
- 16 ounces frozen corn (preferably shoepeg)
- 1⁄2 teaspoon salt
- 1 leaf epazote or 1 leaf cilantro leaf
- 1⁄4 cup low-fat cheddar cheese
- Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a paper bag for 10 minutes. Remove stems and seeds and chop.
- Saute the onions until soft but not brown. Add garlic and saute for an additional 2 minutes.
- Add the tomato and heat for several minutes until the mixture has thickened. Add zucchini and 1 tablespoon water, stir and cover. Cook until squash is tender, about 7 minutes.
- Add the chopped chilies and corn and cook over medium heat for 1-2 minutes. Add the salt and epazote or cilantro. Heat until most of the liquid has evaporated.
- Stir in cheese, cover and remove from heat. Wait for 3 minutes, then serve.
Yeap, one of our favorite combos, too! This was fantastic. I did leave out the cilantro since I hate the stuff & didn't find any epazote. A lovely mix of veggies! Made for Pool Party Tag 5/10. Thank you!