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Title: Calabacitas #2
Categories: Mexican
Yield: 6 Servings

1 tb Olive oil
1 sm Onion; diced
1 Poblano pepper; diced
1 Jalapeño pepper; diced
-(seeds removed if you don't
-want it spicy)
15 oz Can whole kernel corn;
-drained
2 Plum tomatoes; diced
1 lg Zucchini; sliced into half
-moons
1 lg Yellow squash; sliced into
-half moons
3 cl Garlic; minced
2 ts Kosher salt
1/4 ts Freshly ground black pepper
1/4 ts Dried oregano
1/4 ts Ground cumin
1/4 c Water
1/2 c Cheddar cheese; shredded
1/4 c Milk
Cotija cheese; crumbled, for
-garnish, (optional)
Cilantro; chopped, for
-garnish, (optional)

Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30
minutes

Heat olive oil in a large nonstick skillet over medium-high heat.

Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring
occasionally, until vegetables begin to soften.

Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.

Add zucchini, yellow squash, garlic, salt, black pepper, oregano, and
ground cumin. Stir to combine and cook for 5 minutes, stirring every
minute or so.

Add water to skillet, reduce heat to low, cover and simmer for 5
minutes.

Uncover the skillet, add the shredded cheese and milk, and stir
together until the cheese has fully melted.

Remove from heat, garnish with chopped cilantro and cotija cheese, and
serve.

Notes:

* You can use any type summer squash you have. Additionally, you can
also use all zucchini or all yellow squash.
* Instead of fresh peppers, you can use a 4 oz can of diced green
chiles. Make sure to drain them before using them.
* If poblanos and jalapenos are too spicy for your liking, you can
use 1 large or 2 small bell peppers instead.
* Don't have cotija cheese? Substitute it with crumbled feta cheese
or leave it out completely.

Recipe by Isabel Orozco-Moore

Recipe FROM: <https://www.isabeleats.com/calabacitas-recipe/>

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