New Mexican Colache

Name: New Mexican Colache
Ingredients: 3 tablespoons peanut oil; 2 medium onions, chopped; 1 garlic clove, minced; 4 medium yellow squash, cut into 1/4 inch thick rounds; 1 lb fresh green beans, ends trimmed and cut in half; 1 small jalapeno pepper, seeded and finely chopped; 3 medium ripe tomatoes, peeled and chopped; 1/2 cup chicken broth; salt; black pepper; 1 cup corn kernel (fresh or frozen); 1/2 cup shredded monterey jack cheese

12 ingredients

6 steps

Ingredients

3 tablespoons peanut oil
2 medium onions, chopped
1 garlic clove, minced
4 medium yellow squash, cut into 1/4 inch thick rounds
1 lb fresh green beans, ends trimmed and cut in half
1 small jalapeno pepper, seeded and finely chopped
3 medium ripe tomatoes, peeled and chopped
1/2 cup chicken broth
salt
black pepper
1 cup corn kernel (fresh or frozen)
1/2 cup shredded monterey jack cheese

Directions

1

Preheat oven to 350°; grease a 2 quart casserole; set aside.
2

In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
3

Add in squash, green beans, and jalapeno; stir 2 minutes.
4

Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
5

Add in corn; stir well.
6

Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.