Mexican Queso-Fresco Calabacitas

A nice southweastern vegetable dish- tastes great with the poblano chile. Goes great with many types of mexican food.

• Ready In: 35 mins
• Serves: 4-5

Ingredients

• 1  tablespoon  cooking oil or 1  tablespoon  lard
• 1  large onion, chopped
• 4 -6  garlic cloves, minced
• 4  small zucchini, diced
• 1  cup frozen corn, thawed
• 1  ripe tomatoes, chopped
• 1 -2  poblano chile, seeded and diced
• 1⁄2 teaspoon salt
• 1 1⁄2 cups queso fresco or 1 1⁄2 cups cheddar cheese, shredded

Directions

1. Heat oil or lard in skillet and cook onions until tender.
2. Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
3. Preheat oven to 350°F.
4. In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
5. Cover with shredded cheese.
6. Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
7. For Vegetarian simply use the oil or a vegetable based shortening such as Crisco for the Lard.