Ingredients

The following ingredients have 5 Servings
  • 2 poblano peppers (you can also use Anaheim peppers, any New Mexican varieties, even bell peppers work for super mild, or others)
  • 1 jalapeno pepper (optional, for a spicier version)
  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (diced)
  • 2 small zucchinis (cubed)
  • 2 small summer squash (cubed)
  • 1 cup fresh corn kernels (canned or frozen are fine to use)
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ancho powder (or use your favorite chili powder blend)
  • 1 teaspoon red pepper flakes (optional, for a spicier version)
  • ½ teaspoon cumin
  • Salt to taste
  • 1/4 cup Chopped cilantro
  • Extra chopped cilantro, crumbly white cheese and red pepper flakes for garnish
  • 1/4 cup Mexican crema or sour cream (or use milk)
  • ½ cup cotija cheese (grated (use 1 cup for cheesier – you can sub in other melty cheeses, like Monterrey jack))

Instruction

  • ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
  • Remove from heat and place them into a paper bag or baggie for a few minutes. The heat will steam them and loosen the skins.
  • Peel away the skins and roughly chop the peppers. Set them aside for now.
  • Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large pan or skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
  • Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
  • Cook the Zucchini and Squash. Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 3-4 minutes, to your preference.
  • Stir. Stir in the chopped peppers and chopped cilantro. Heat through.
  • Garnish. Garnish with fresh cilantro, crumbly white cheese and red pepper flakes
  • FOR CREAMY-CHEESY VERSION
  • Stir in the Mexican crema and cotija cheese until it melts through along with the chopped peppers and cilantro over low heat.