3 zucchini squash, cubed
½ cup chopped onion
4 tablespoons butter or margarine
½ cup chopped green New Mexican chile, roasted, peeled, stems removed
2 cups cooked whole kernel corn
1 cup milk
½ cup grated Monterey Jack cheese
Saute the squash and onion in the butter until the squash is tender.
Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.
Yield: 4 to 6 servings
½ cup chopped onion
4 tablespoons butter or margarine
½ cup chopped green New Mexican chile, roasted, peeled, stems removed
2 cups cooked whole kernel corn
1 cup milk
½ cup grated Monterey Jack cheese
Saute the squash and onion in the butter until the squash is tender.
Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.
Yield: 4 to 6 servings