New Mexican Colache

• 3 tablespoons peanut oil
• 2 medium onions, chopped
• 1 garlic clove, minced
• 4 medium yellow squash, cut into 1/4 inch thick rounds
• 1 lb fresh green beans, ends trimmed and cut in half
• 1 small jalapeno pepper, seeded and finely chopped
• 3 medium ripe tomatoes, peeled and chopped
• 1/2 cup chicken broth
• salt
• black pepper
• 1 cup corn kernel (fresh or frozen)
• 1/2 cup shredded monterey jack cheese

1. Preheat oven to 350u0b0; grease a 2 quart casserole; set aside.
2. In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
3. Add in squash, green beans, and jalapeno; stir 2 minutes.
4. Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
5. Add in corn; stir well.
6. Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.

peanut oil, onions, garlic, yellow squash, green beans, jalapeno pepper, tomatoes, chicken broth, salt, black pepper, corn kernel, shredded monterey jack cheese

Taken from www.food.com/recipe/new-mexican-colache-279602 (may not work)