Calabacitas (Southwest) Recipe

• butter 1/4-c. Or possibly cooking spray
• 1/2 c. minced onion
• 1 x garlic clove chopped
• 6 c. cubed green summer squash and/or possibly yellow summer squash
• 1 x red bell pepper cored seeded and diced
• 1/2 c. Anaheim chili pepper roasted cored and seeded peeled and diced
• 1 c. corn kernels
• 1 tsp pico de gallo preferably don enrique pico de gallo fresh grnd black pepper to taste
• 1 c. lowfat shredded monterey jack cheese Or possibly queso fresco crumbled

1. Soften onion with garlic over medium heat in a sprayed skillet.
2. Or possibly, if using butter, heat it over medium heat in a large skillet then add in the onion and garlic, and saute/fry for 2 min.
3. Add in the squash and bell pepper and cook another 2 min.
4. Stir in the chiles, corn and seasonings.
5. Cover, lower the heat, and simmer till the squash is tender, about 3-5 min.
6. Uncover, sprinkle with cheese and stir till cheese is melted.
7. Should be served immediately.
8. small portions.
9. 105 cals, 2g fat

butter, onion, garlic, red bell pepper, anaheim chili pepper, corn kernels, black pepper, cheese

Taken from cookeatshare.com/recipes/calabacitas-southwest-97725 (may not work)