Creamy Calabacitas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, sliced thin
• 4 garlic cloves, minced
• 2 sweet bell peppers, sliced thin (red, orange or yellow)
• 2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies
• 1/2 fresh jalapeno pepper, seeded & finely diced (optional)
• 4 -6 medium squash, quartered lengthwise & thinly sliced (summer squash, zucchini or mexican squash)
• 3 -4 large tomatoes, chopped (or 28oz can diced tomatoes, undrained)
• 1 cup water (hold if using canned tomatoes)
• 1 teaspoon salt (or to taste)
• 1 teaspoon ground black pepper (or to taste)
• 1 pinch red pepper flakes
• 2 cups shredded cheese (colby-jack, mexican mix, taco mix)

Recipe

• 1 in large fry pan, heat olive oil. sauté onion & garlic a few minutes.
• 2 add bell peppers, corn, chilies & jalapeno. cook a few minutes more.
• 3 add squash, tomatoes & water. bring to boil, then turn heat down.
• 4 cook until all veggies tender, at least 15 minutes, stirring occasionally.
• 5 add a little more water if needed, so slightly soupy.
• 6 add salt, pepper and red pepper flakes to taste.
• 7 remove from heat. stir in cheese.
• 8 adjust seasonings as needed. serve with warm tortillas.