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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Saute the onions until soft but not brown. Add garlic and saute for an additional 2 minutes.
3. 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.
4. 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.
5. Stir in cheese, cover and remove from heat. Wait for 3 minutes, then serve.
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