Calabacitas

Ingredients

• 1 tablespoon olive oil
• 1 small onion, (diced (yellow or white))
• 1 poblano pepper, (diced)
• 1 jalapeño pepper, (diced (seeds removed if you don't want it spicy))
• 1 ½ cups yellow corn, (fresh or frozen (or 15.25-ounce can, drained))
• 2 Roma tomatoes, (diced)
• 1 large zucchini, (sliced into ¼-inch thick quartered pieces or half moons)
• 1 large yellow squash (sliced into ¼-inch thick quartered pieces or half moons)
• 3 cloves garlic, (minced)
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ cup water
• ½ cup shredded cheddar cheese
• ¼ cup milk
• Crumbled cotija cheese, (for garnishing)
• Chopped cilantro, (for garnishing)

Steps

1. 1

   Heat the olive oil in a large skillet or sauté pan over medium-high heat.

2. 2

   Add the onion, poblano, and jalapeño. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

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

4. 4

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

5. 5

   Pour in the water, reduce the heat to low, cover, and simmer for 5 minutes.

6. 6

   Stir in the shredded cheese and milk until the cheese has fully melted.

7. 7

   Remove from the heat, garnish with a sprinkling of cotija cheese and cilantro, and serve.