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Side Dish
Mexican
4 - 6 servings
0 minutes
15 minutes
1/4 cup butter
1/2 cup onion, chopped
1 clove minced garlic
1 organic red bell pepper, cored, seeded and diced
1/2 cup Anaheim pepper, roasted, cored, seeded, peeled, and diced
1 cup corn kernels
1 teaspoon Pico de Gallo Seasoning
Fresh ground black pepper to taste
1 cup queso fresco or shredded Monterey Jack Cheese
Melt the butter over medium heat in a large skillet.
Add the onion and garlic, and sauté for 2 minutes.
Add the squash and bell pepper and cook another 2 minutes.
Stir in the peppers, corn and seasonings.
Cover, lower the heat, and simmer until the squash is tender, about 3 - 5 minutes.
Uncover, sprinkle with cheese and stir until cheese is melted. Should be served immediately.
