3Chile Peppersroasted, diced. or 1 4-ounce can chopped chile peppers
3earscornkernels removed, or 1 1/2 cup frozen corn
1largetomatoeschopped. Or 1 15 ounce can chopped tomatoes, drained
1mediumcalabacitas squashor one medium green zucchini, sliced into half moons
1mediumyellow squashsliced into half moons
1/2cupshredded cheddar cheese
1/4teaspoonRed chile powderpreferably New Mexico, or Ancho
1/4cupcotija cheesecrumbled, for garnish
cilantrochopped, for garnish.
6smallflour tortillasif making tacos
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onions. Cook for 3 minutes, stirring occasionally until they begin to soften. Add chile peppers and garlic and stir until garlic is fragrant.
Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
Add squash, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring occasionally
Cover the skillet and let everything steam and simmer for 2 minutes.
Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
Remove from heat, serve over a warmed flour or corn tortilla, garnish with red chile powder, chopped cilantro and cotija cheese.
You can use any type of Summer Squash or Zucchini that you have on hand.Instead of fresh roasted green chiles, use a 4-ounce can of diced green chile peppers. Poblano peppers are a great substitute for roasted Hatch or Pueblo chile peppers.If you don't have cotija cheese, crumbled feta cheese is a good garnish for this recipe.A squeeze of fresh lime is always a welcome addition to finish.