Prep Time
15 minutes
Cook Time
15 minutes
Yield
4 Servings
Ingredients
2 tablespoons vegetable oil
1⁄2 cup onion, yellow (diced)
2 cloves garlic (minced)
4 cups squash, summer (cut into 2 inch chunks)
1 cup corn kernels (fresh, canned, or frozen)
1⁄2 cup pepper, green chile (canned, diced)
1 cup tomato (diced)
salt (to taste)
black pepper, ground (to taste)
1⁄4 pound queso fresco (or feta, crumbled)
Instructions
Heat the oil in a large pot over medium-high heat. Add the onions and garlic and sauté for 5 minutes until onion is soft. Add the squash, corn, green chilies and tomatoes and stir well. Cover the pot and simmer 10 minutes until squash is tender. Season with salt and pepper, top with the crumbled cheese and serve.
Notes
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.