Inside look

Inside look

Inside look

Inside look


INGREDIENTS – 1 tablespoon olive oil – 1/2 cup onion diced – 1 jalapeno pepper – 1 can 15 oz, corn, drained – 1 cup diced tomato – 1 yellow squash – 1 zucchini squash – 1 tablespoon minced garlic – 1-1/2 teaspoons salt – 1/2 teaspoon cumin – 1/2 teaspoon oregano – 1/4 teaspoon black pepper – 1/2 cup shredded cheddar cheese – 1/4 cup milk – crumbled cotija cheese

Add oil, onion and jalapeno pepper to a large skillet. Heat over medium high heat, for about 5 minutes until vegetables begin to become tender.

- Add corn and tomatoes and cook for 5 minutes, stirring occasionally.

Add in yellow squash and zucchni.

- Add garlic, salt, cumin, oregano and black pepper. Mix well. Continue to heat over medium high heat for 5 minutes.

- Cover and heat for an additional five minutes, stirring occasionally.

- Remove from heat and add cheddar cheese and milk and stir well until cheese is melted.

- Serve immediately topped with cotija and cilantro if desired.

A fun and easy and authentic dish!