Name: Corn and Poblano Squash | Calabacitas
Ingredients: 1 tablespoon olive oil; 1/2 cup white onion, chopped; 1 garlic clove, chopped; 3/4 cup corn kernels (fresh or canned – drained); 1 cup roasted poblano pepper strips; 1 cup Roma tomatoes, chopped; 1 cup zucchini (or Mexican Squash), sliced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup monterrey jack cheese, shredded (can also mozzarella or Oaxaca cheese); 12 tortillas, warmed (optional)

Ingredients

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1 tablespoon olive oil
1/2 cup white onion, chopped
1 garlic clove, chopped
3/4 cup corn kernels (fresh or canned – drained)
1 cup roasted poblano pepper strips
1 cup Roma tomatoes, chopped
1 cup zucchini (or Mexican Squash), sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup monterrey jack cheese, shredded (can also mozzarella or Oaxaca cheese)
12 tortillas, warmed (optional)

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Instructions

Heat oil over low medium heat, add onion and garlic and cook for 1 minute. Add corn and cook for 3 minutes stirring frequently, add Poblano strips, tomatoes and zucchini. Season with salt and pepper. Stir until vegetables are tender. Sprinkle with cheese, remove from heat and serve. Serve on tortillas if desired.