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Categories:
olive oil yellow onion Anaheim chili salt chili powder zucchini whole kernel corn garlic pinto beans cheese fresh ground black pepper lime wedge
Viewed: 25 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1 cup yellow onion, minced (or white, red, or green)
- 1 cup anaheim chili, minced (or use poblano chiles)
- 1/2 teaspoon salt (or more to taste)
- 1 -2 teaspoon chili powder (optional)
- 2 cups zucchini, diced
- 2 cups whole kernel corn (cut from 2 ears, or defrosted frozen corn)
- 2 teaspoons garlic, minced
- 3/4 cup cooked pinto beans (half a 15 oz. can-optional)
- grated monterey jack cheese or cheddar cheese
- fresh ground black pepper
- lime wedge
Method
- Place a medium skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
- When hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
- Add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Make sure not to overcook the zucchini. Remove the pan from the heat.
- Sprinkle in the grated cheese to taste and stir to distribute it as it melts. Add black pepper and more salt, if needed to taste.
- Serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. Enjoy!
- Note:
- You can make this up to several days ahead. Store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a covered dish in a 300*F. oven.
- Anaheim and poblano chiles are moderately hot. For a milder flavor, remove and discard the seeds. Wash your hands after handling these or any hot peppers. You can also substitute canned green chiles.
- Fresh corn, shaved right off the cob, is perfect. But defrosted frozen corn is fine too.
