Calabacitas (Squash)

A flavorful change from the dishes that seem to be on the menu at every Mexican restaurant. I first had a wonderful example of this dish at Jack-n-Grill. This version is adapted from the recipe on page 44 of Southwest Flavors

Ingredients :
2 tablespoons olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup onion, diced
2 cups diced zucchini
1 cup whole kernel corn (frozen or fresh)
1/2 cup diced mild green chiles
1 teaspoon oregano
1/2 cup grated Monterey Jack cheese
1/2 tsp salt or to taste
pepper to taste

Preparation:
1. Heat the oil in a skillet over medium-high heat. Add the onion and cook for 1 minute, stirring constantly.
2. Add the garlic and the zucchini and cook stirring frequently, for 2 to 3 minutes.
3. Add the corn, green chile and oregano and continue to cook until heated thoroughly, another 2-3 minutes.
4. Remove from heat and mix in the cheese.

Prep time: 20 minutes
Serves 4-6 as a side dish