New Mexican Colache
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 tablespoons peanut oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 4 medium yellow squash, cut into 1/4 inch thick rounds
- 1 lb fresh green beans, ends trimmed and cut in half
- 1 small jalapeno pepper, seeded and finely chopped
- 3 medium ripe tomatoes, peeled and chopped
- 1⁄2 cup chicken broth
- salt
- black pepper
- 1 cup corn kernel (fresh or frozen)
- 1⁄2 cup shredded monterey jack cheese
directions
- Preheat oven to 350°; grease a 2 quart casserole; set aside.
- In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
- Add in squash, green beans, and jalapeno; stir 2 minutes.
- Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
- Add in corn; stir well.
- Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.
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Reviews
-
This recipe is exactly the recipe I've used for years that I found in a casserole cookbook. (Really.) It's delicous, surprisingly filling and great for watching your weight. I use more cheese than this recipe (and mine) calls for, simply because I love cheese. It adds a bit more protein, and helps it become an entree rather just a side dish. Once I added bite size pieces of chicken, and it was beside the point. You really don't need the meat. I'm not a vegetarian - I adore meat. Seriously, you just don't need it.