MEXICAN STYLE SQUASH MEDLEY
This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).
Provided by 16Paws
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large lidded skillet.
- Add squash, onion and garlic and saute until tender crisp.
- Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
- Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
- Uncover pan, sprinkle cheese on top. Serve after cheese melts.
- This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.
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mandisa mawulana
[email protected]I'm going to try this recipe tonight!
oretan akinwale
[email protected]Yum!
Billie Smith
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again.
Bus Loveer
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it and I got several requests for the recipe.
Maqbool Ahmed
[email protected]This dish was delicious! I used a variety of squash and it was all so flavorful. I will definitely be making this again.
Matthew Kalchenko
[email protected]I made this dish last night and it was a hit! I used zucchini, yellow squash, and red bell pepper and it was so colorful and flavorful. I will definitely be making this again.
Luv Heu
[email protected]This dish was so flavorful and easy to make! I followed the recipe exactly and it turned out perfect. My family loved it and I will definitely be making it again.