Ingredients
- 1 tablespoon oil (cooking oil, or 1 tablespoon lard)
- 1 yellow onion, chopped (large onion)
- 4 to 6 garlic cloves, minced
- 500 grams zucchini, diced (4 small zucchini)
- 1 cup whole kernel corn (frozen, thawed)
- 1 tomato, whole (chopped, ripe tomato)
- 1 to 2 poblano chile (seeded and diced)
- 1/2 teaspoon salt
- 1 1/2 cups queso fresco cheese (or 1 1/2 cups cheddar cheese, shredded)
How to Make
-
Step 1: Heat oil or lard in skillet and cook onions until tender.
-
Step 2: Add garlic, zucchini, and tomato; cook until veggies are crisp-tender.
-
Step 3: Preheat oven to 350°F.
-
Step 4: In a large ovenproof casserole, mix together zucchini mixture with chopped poblanos and corn; season with salt.
-
Step 5: Cover with shredded cheese.
-
Step 6: Bake at 350F for 15-20 minutes or until warmed through and cheese starts to color.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.