Calabacitas
Steps
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook 1 diced small onion, 1 diced poblano pepper, and 1 diced seeded jalapeño for 5 minutes.
- Add 1½ cups of corn kernels and 2 diced Roma tomatoes. Cook for 5 minutes.
- Cut 1 large zucchini and 1 large yellow squash into ¼in / 5mm half-moons. Add with 3 minced garlic cloves, 2 teaspoons of kosher salt, ¼ teaspoon of black pepper, ¼ teaspoon of dried oregano, and ¼ teaspoon of ground cumin. Cook for 5 minutes, stirring.
- Add ¼ cup of water, cover and cook over low heat for 5 minutes, until the squash is tender.
- Stir in ½ cup of shredded cheddar and ¼ cup of milk until the cheese melts.